Broccoli pairs well with the bold flavors of crushed red pepper and pecorino Romano cheese.

1 onion, sliced
1½ pounds broccoli, cut into florets (about 6 cups)
1 large garlic clove, chopped
⅛ teaspoon crushed red pepper
½ cup dry white wine
2 tablespoons grated pecorino Romano cheese

Heat a nonstick skillet. Sauté the onion until limp and dry, about one to two minutes. Add the broccoli florets in as thin a layer as possible, then sprinkle with the garlic and crushed red pepper. Add the wine, reduce the heat, and cook, covered, until the florets are fork-tender and the wine evaporates, about 10 to 12 minutes. Serve sprinkled with the cheese. Serves six.

Ellie Buford is a former longtime Harvard resident who regularly contributed recipes to the old Harvard Post. A world traveler, she now resides in Italy and contributes recipes with an Italian flair.