1 pound broccoli, washed and trimmed
2 tablespoons olive oil
2 cloves garlic, sliced thin
¼ teaspoon salt
¼ teaspoon pepper
1. Split the heavy broccoli stalks (over ½ inch thick) lengthwise through stalks up to flowerets. Put into a small amount of boiling salted water. Cook, uncovered, 5 min utes, then cover and cook 10 to 15 minutes, or until broccoli is just tender.
2. Meanwhile, heat oil and garlic in a large skillet until garlic is lightly browned.
3. Drain broccoli and add to skillet; turn to coat with oil. Cook about 10 minutes, stirring occasionally. Season with salt and pepper. Serve hot.
4 SERVINGS
Broccoli Roman Style: Follow recipe for Broccoli Florentine. Omit cooking broccoli in boiling water. Cook broccoli in oil only 5 minutes. Add 1 ½ cups dry red wine to skillet. Cook, covered, over low heat about 20 minutes, or until broccoli is tender; stir occasionally.
Spinach Sauteed in Oil: Follow recipe for Broccoli Florentine; substitute 2 cups chopped cooked spinach for broccoli. Add spinach, 1 tablespoon chopped pinenuts or almonds, and 1 tablespoon raisins to oil mixture.