SKILLET BROCCOLI WITH OLIVE OIL AND GARLIC

---

SERVES 4

TOTAL TIME: 20 minutes

Either a traditional or a nonstick 12-inch skillet will work for this recipe. If buying broccoli in a bunch rather than broccoli florets, you will need about 1½ pounds of broccoli in order to yield 1 pound of florets.

3	tablespoons olive oil
2	garlic cloves, minced
½	teaspoon minced fresh thyme
1	pound broccoli florets, cut into 1-inch pieces
	Salt and pepper
3	tablespoons water

1. Combine 1 tablespoon oil, garlic, and thyme in bowl. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add broccoli and ¼ teaspoon salt and cook, without stirring, until beginning to brown, about 2 minutes.

2. Add water, cover, and cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, about 2 minutes longer.

3. Clear center of pan, add garlic mixture, and cook, mashing garlic into skillet, until fragrant, about 30 seconds. Stir garlic mixture into broccoli. Season with salt and pepper to taste and serve.

VARIATION

SKILLET BROCCOLI WITH SESAME OIL AND GINGER

Omit thyme. In garlic mixture in step 1, substitute 1 tablespoon sesame oil for olive oil and add 1 tablespoon grated fresh ginger.