This is a wonderfully quick and healthy method for cooking greens on the stovetop. Add a squeeze of lemon when serving to brighten your broccoli, if desired!
1 bunch broccoli, florets cut into bite size pieces
4 cloves of garlic, peeled and smashed
2 TB olive oil
¼ cup low sodium chicken stock or water
kosher salt and freshly ground pepper, to taste
Heat a sauté pan on low-medium. Add 2 TB olive oil, garlic and a pinch of salt and pepper, and cook for 10 minutes until translucent, soft and slightly browned, stirring occasionally.
Add the broccoli and a ¼ cup of chicken stock or water. Cover, turn heat up let cook for 2-3 minutes until broccoli becomes bright green and is just cooked through to crisp-tender.
Remove cover, stir and finish cooking to desired doneness – and remember that the broccoli will keep cooking after you turn off the heat, so err on the side of underdone.
Taste and adjust seasonings.
This method works well for a variety of greens, like string beans, kale, Swiss chard or broccolini. Try swapping out the garlic with thinly sliced shallots for sweeter, more subtle flavor.