Broccoletti saltati con aglio

This dish (broccoli with oil and garlic), is a very simple way of transforming steamed or blanched broccoli into a succulent Mediterranean dish. Peeling the broccoli stalks is easy, and allows for even cooking.

Ingredients:
1 lb fresh broccoli
3 Tb olive oil
1-2 cloves garlic, finely chopped
salt
freshly ground black pepper

1) Wash broccoli. Cut off any woody parts at the base of the stems. Use a small sharp knife to peel the broccoli stems. Cut any very long or wide stalks in half.
2) Boil water in the bottom of a saucepan equipped with a steamer, or bring a large pan of water to a boil. If steaming the broccoli, put it in the steamer and cover tightly. Cook for 8-12 minutes or until the stems are tender when pierced with the point of a knife. Remove from the heat.  If blanching, drop the broccoli into the pan of boiling water and blanch until tender, 5-6 minutes. Drain.
3) In a frying pan large enough to hold all the broccoli pieces, gently heat the oil with the garlic. When the garlic is a light golden brown (do not let it brown or it will bitter) add the broccoli, and cook over moderate heat for 3-4 minutes, turning carefully to coat it with the hot oil. Season with salt and pepper. Serve hot or cold.