Recipe!

Sicilian-Style Broccoli

from The Mediterranean Vegan Kitchen (Klein)
makes 4-6 servings...

1 head broccoli (about 1.25 lbs)
2 Tbsp extra-virgin olive oil
2 large cloves garlic, finely chopped
1/2 cup vegetable broth
2 Tbsp drained capers, slightly crushed
1/8 tsp crushed red pepper flakes, or to taste
salt & pepper to taste

Cut off and separate the broccoli florets.  Trim the tough ends of the stalks; peel, if necessary, and cut crosswise into 3/4-inch-thick slices.
In a large skillet with a lid, heat the oil over medium heat.  Add the garlic and cook, stirring, until golden, 1-2 minutes.  Add the broccoli florets and stalks, vegetable broth, capers, and red pepper flakes.  Bring to a simmer over med-high heat.  Reduce the heat to med-low, cover, and cook until the broccoli is tender but still firm, 5-7 minutes.  Uncover, increase the heat to high, and cook, tossing and stirring constantly, until any remaining broth evaporates, 1-2 minutes.  Season with salt and pepper.  Serve warm or at room temperature.

Enjoy!