|Oh, broccoli, cover up your shame.|
20 oz. Broccoli (Usually I like working with fresh ingredients because they ususally taste better and have better texture, but in an application like this you could probably get away with using the frozen stuff and get pretty good results.)
1 cup Sour Cream
1 Standard-Issue Onion
2 cloves Garlic
1/2 cup Seasoned Breadcrumbs
3 TBSP Butter
8 oz. Cheddar Cheese
3 oz. Parmesan Cheese
If you're using fresh broccoli, you're gonna start slightly differently than if you're using the frozen stuff. If you're using fresh broccoli you're gonna need to cut it up and boil/steam it. (Don't worry, you can totally learn how to do that in this old post of mine! Now you can read even more. Hasn't today just been the best?) If you're using the frozen broccoli, forget to let it defrost before making this recipe, and then hastily defrost it in the microwave while you're (SPOILER ALERT) chopping and sautéing your onion. Next, you're gonna slice up your onion, melt your butter over some medium heat, and sauté that sucker for 5 minutes along with an average-sized human pinch of salt. During this time, chop your garlic into tiny little pieces of its former self. Once the onions are soft and have started to pick up a little color, add in your broccoli and garlic, along with another, smaller pinch of salt. Like the pinch that a child, or a dog that mutated a thumb might have. Cook that nonsense for about 2 minutes, until all your flavors start to meld, and it smells like happiness. Turn the heat off, and let that mess cool down to room temperature.
|Here lies broccoli, killed by deliciousness. As we eat his tasty|
corpse, let us think of the good times. He'd want it that way.