Perfectly, caramelly, garlicky broccoli
- 1 big bunch of fresh broccoli
- 3 cloves garlic, sliced lengthwise (or more, I just didn't want to scare you)
- olive oil
- 1/4 C. water
- salt & pepper
Chop the tops of the broccoli off making "florets." Don't trash the broccoli stalks, they're really tasty and sweet. Simply slice the the thick skin off and cut each stalk diagonally.
Heat some oil in a big pan on medium heat (be generous).
Add garlic and broccoli. Toss it around until the garlic is golden and the broccoli has a little color on it.
Add 1/4 C water and cover with a lid. Now we're steamin'! If all of the water evaporates and the broccoli is not done, add a splash more. Too much water makes it boiled and soggy. If you don't have enough water, the broccoli will not steam properly.
The broccoli is done when it's tender enough to bite, but still green and crisp. Now add a bunch of salt and pepper and serve.