Sautéed broccoli

1 lb broccoli

3 tbsp extra-virgin olive oil

1 large clove garlic, chopped

1 large pinch dried red chili flakes, or to taste

Kosher salt

1. Cut the broccoli into 1 ½”  florets and reserve the stalks. Peel the stalks and cut them into ¼” thick slices. 

2. In a large pot of salted water, cook the broccoli until crisp-tender. Drain and refresh the broccoli under cold running water.

3. When ready to serve, heat the oil in a large skillet over medium heat. Add the garlic and saute until golden, about 3 minutes. 

4. Add the chili flakes and saute for 30 seconds more. Add the broccoli and saute over high heat, tossing until heated through, about 2 to 3 minutes. Season with salt.

5. Serve immediately.