Ingredients
1 pound broccoli
3 tablespoons extra-virgin olive oil
1 large clove garlic, chopped
1 large pinch dried red chili flakes, or to taste
Kosher salt to taste

Directions
Cut the broccoli into 1 1/2-inch florets and reserve the stalks. Peel
the stalks and cut them into 1/4-inch-thick slices. In a large pot of salted water, cook the
broccoli until crisp-tender. Drain and refresh the broccoli under cold running water. When ready
to serve, heat the oil in a large skillet over medium heat. Add the garlic and saute until golden,
about 3 minutes. Add the chili flakes and saute for 30 seconds more. Add the broccoli and saute over
high heat, tossing until heated through, about 2 to 3 minutes. Season with salt. Serve
immediately.