- 1/4 cup water
- 1/4 tsp. table salt (heaping if you like a lot of salt)
- 1/8 tsp. fresh ground black pepper
- 1/2 tsp. red pepper flakes (optional, or use 1/4 tsp. for less spicy)
- 1-2 Tbs. garlic, minced (optional)
- 2 Tbs. olive oil
- 1 3/4 – 2 pounds broccoli (about 2 medium bunches) florets cut into 1 1/2-inch pieces, stems trimmed and cut on bias into 1/4-inch-thick slices or “flowers” about 1 1/2 inches long (about 5 cups florets and 3 cup stems)
1. Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just about to smoke. Add broccoli stems and cook, without stirring, until browned on bottoms, about 5 minutes. Add florets, red pepper flakes, and garlic (if using) to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
2. Add water mixture and immediately cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more.