Broccoli Sauteed in White Wine and Garlic

Recipe adapted from Molto Italiano, Mario Batali

~from Savoring Time in the Kitchen

Serves 4

4 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1-1/2 pounds broccoli, cut into spears

1/2 cup dry white wine (I used Chardonnay because that's what was open)

1 teaspoon hot red pepper flakes

Grated zest of 1/2 lemon

In a sauté pan large enough to fit the broccoli spears, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing to coat with olive oil and garlic.  Turn frequently and gradually add the wine to keep the garlic and broccoli from browning and cook until tender, about 8 to 10 minutes. Add the red pepper flakes and zest, and tossing well.  Serve immediately.