Braised Broccoli with Orange and Parmesan

1/4 cup freshly squeezed orange juice

14 oz. crushed tomatoes, canned (preferably by you, last summer!)

1 head of broccoli, florets and stalks trimmed and cut into bite sized pieces

1/4 teaspoon chopped fresh oregano

1/4 teaspoon red pepper flakes

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1 tablespoon extra virgin olive oil

1/4 cup Parmigiano-Reggiano shavings (or any other hard cheese of your choice)

2 tablespoons toasted and sliced almonds (optional)

In a medium saucepan over medium high heat, combine the tomatoes and orange juice.  Bring to a boil and stir in the broccoli.  Stir in the oregano and red pepper flakes, then cook until the broccoli is just tender and bright green (a few minutes only).  Season with salt and pepper, and transfer to a serving dish.  Drizzle with oil, and sprinkle the cheese and almonds on top.