This is a classic dish – a delightful riff reminiscent of sautéed greens with garlic, something my family eats at least once a week during the winter months.  By this time in the season, we’re ready for a slightly different take. Try substituting broccoli rabe for another tasty variation. We also like to toss in some toasted pine nuts for a nutty crunch. (Serves 4-6)

Ingredients:

• One head of broccoli, rinsed, tough stems removed
• 2-3 cloves garlic, finely chopped
• Salt and pinch of red pepper flakes
• Fresh lemon juice or balsamic vinegar (optional)

Method:

1. Separate the broccoli into uniformly sized pieces.  You can peel the stems, if the stalks seem tough.
2. Steam the broccoli for a few minutes, until just turning bright green.  Drain and cool in an ice water bath to stop cooking.
3. Heat some olive oil in a sauté pan.  Add broccoli and sauté for a few minutes.  Then add garlic and pepper flakes.  Toss and sauté until just tender.  Season with salt and a splash of lemon juice or vinegar as desired, to taste.
4. Great served on its own, or toss with a little extra virgin olive oil and cooked pasta.  Or if desired, add some rinsed and drained, canned white beans or garbanzo beans to the pan for the last few minutes of cooking.