2 heads of broccoli, stems removed and discarded, cut into separate florets
1/3 cup of extra virgin olive oil
6 cloves of garlic, sliced
1. Blanch the broccoli florets in boiling water for 1 minute. Remove and plunge into an ice bath to preserve their bright green color.
2. Heat the olive oil on high, in a non-stick sauté pan and add the garlic.
3. When the garlic begins to turn translucent. Add the broccoli florets and sauté for 5 to 6 minutes, turning continuously to prevent burning.