Sauteed Broccoli

by Carla Tuhacek

I like to make this for dinner parties because it can be prepared in advance and just heated up at the last minute.

1/2 lb. broccoli
1⁄4 cup butter
1⁄2 tsp. finely minced garlic
1⁄4 tsp. salt
1/8 tsp. pepper

Trim and discard the bottom 2″ of broccoli, which tend to be woody. Peel remaining stems with vegetable peeler. Cut the stems into 1⁄4″ slices and the flowers into bite-size pieces. Bring to a boil 2 quarts of water. Add stems and cook 1 minute. Add the flowers and cook 1 minute more, while stirring once or twice. Drain in a colander and run under cold water until broccoli is cool. Separate the flowers and gently squeeze them in paper toweling to remove excess water. At this point broccoli can be covered and refrigerated.

Just before serving, heat butter until it bubbles. Add garlic and stir 5-10 seconds. Add broccoli, salt, pepper and stir over medium-high heat for 1 minute or until very hot.