Simple. Quick. Perfect for Monday! Serve this with a big portion of whole wheat bread.
Source: Rachel Ray Mag
- 1 bunch broccoli
- 1 onion, chopped
- 1 large red potato, cut into 1/2-inch cubes
- 2 cups whole milk
- 1 cup shredded cheddar cheese
Peel the broccoli stems and chop the stems and florets into bite-size pieces. In a large pot, bring 4 cups salted water to a boil over medium heat. Add the broccoli and cook until tender, about 10 minutes. Meanwhile, in a skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the onion and potato and cook, stirring, until tender and browned, about 15 minutes. Stir into the pot along with the milk; warm through and season with salt and pepper. Top each serving with 1/4 cup cheese.