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Ingredients:

1 pound fresh broccoli
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon juice
salt and pepper to taste

Cut the broccoli into individual florets. Cut stems into pieces roughly the same size as the florets. Place broccoli in large pot, and bring to boil in salted water to cover.

Reduce heat and simmer 3-4 minutes until broccoli is just crisp-tender. Drain thoroughly.

Heat olive oil in a skillet over medium heat and cook garlic for 1 minute. Add the drained broccoli and cook 5 minutes, stirring frequently, until broccoli is glazed and tender. Sprinkle with lemon juice, salt, and pepper and serve. Serves 4 to 6.


Source: busycooks.about.com

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