- One head of broccoli
- A splash of olive oil
- A clove or two of thinly sliced garlic
- A splash of water
- A sprinkle or two of salt and pepper
- Cut the broccoli into florets discarding the tough stems. Splash enough water into the bottom of a small saucepot to cover the bottom about 1/4 inch deep. Add the oil, garlic and salt then begin heating over a medium high heat. In a few moments - when the water starts to simmer - add the broccoli and cover the pot with a tight fitting lid.
- Steam until the broccoli is tender and bright green, about five minutes. The water should finish evaporating just as the broccoli finishes cooking. Remove the pan from the heat and give it a good shake. Serve immediately.