Title: Big cut broccoli with arbol chilies
 Categories: 
      Yield: 4 Servings
 
  2 1/2 lb Broccoli
    1/2 ts Salt
      2 c  Water
      2 tb Olive oil
      2 tb Butter
      8    Cloves garlic, cut
           Lengthwise into thin slices
      4    Whole arbol chilies
    1/4 ts Fresh-ground black pepper
      1 tb Grated Parmesan cheese, plus
           More for serving
 
  Cut the broccoli stalks into branches and cut each branch in half.
  Peel the stems. Put the broccoli in two large, deep frying pans. Or
  cook the broccoli in two batches. In each pan, sprinkle 1/8 teaspoon
  of salt and add 1 cup of the water. Cover and bring to a boil over
  moderately high heat. Let cook for 1 minute. Uncover the pans and
  cook until all the water evaporates, about 14 minutes.
  
  As soon as the water evaporates, add 2 tablespoons of the oil to each
  pan. When the broccoli begins to sizzle, add 1 tablespoon of the
  butter and half the garlic to each pan. Cook just until the garlic is
  light brown, 2 to 3 minutes. Turn the broccoli over and reduce the
  heat to moderate so that the garlic doesn't burn. To each pan add
  half the chilies, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook
  until the broccoli is browned and tender, 1 to 2 minutes longer.
  
  Transfer all the broccoli to a plate, sprinkle with the Parmesan and
  serve with extra cheese.
  
  Yield: 6 servings