Butter Steamed Broccoli

This is definitely one for those of us who are eating ketogenically.  The original recipe call for toasted breadcrumbs, which I have omitted.  I did not add crumbled Chicharrón either, but that can be done and maintain it's ketogenic appeal.  The thing that I was incredulous of was that the steaming liquid of butter and water would get absorbed, but it does and it is delicious.
This is both very easy and very quick to make, so a perfect week night side dish.




*   1 tablespoon extra-virgin olive oil

1 teaspoon coarsely ground black pepper or     red pepper flakes             

Salt

1 large head or 2 medium heads broccoli (1 1/2 to 2 pounds)

4 tablespoons unsalted butter

2 ounces Parmesan cheese, for shaving              

1.  Cut broccoli tops into 3-inch-long spears of approximately equal size.  Cut off thick stems of broccoli and save for another purpose, such as soup, or peel them and make them into sticks and use them.
2. Put a large skillet over medium-high heat. Melt butter, add broccoli  and season with pepper and salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 4 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)
3. Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle shaved Parmesan into rough shards and scatter over the top if desired.