Cook for about 2 minutes, then transfer the contents of the pan to a warm plate and serve at once.I've been menu-planning for well over a year now, and I'm not ashamed to admit that I enjoy going back to see how I've structured our meals.

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Use a sharp paring knife to slice away the tough darkgreen skin that surrounds the tender core of the main stalk and the branching-off stems.

Dig deeper where the stalk is broadest because the skin is thicker there. Add 1 TBS salt and as the water returns to a boil, drop in the broccoli. Choose a sauté pan or skillet that can accommodate all the broccoli without crowding it too tightly.

Split the larger stalks in two, or if quite large, in four, without detaching the florets. Adjust heat to maintain a moderately paced boil, and cook until the broccoli stalk can be pierced with a fork, about 5 minutes, depending on the vegetable’s youth. Put in the olive oil and garlic until it becomes colored a pale gold, then add the broccoli, slat, and the chopped parsley.

Turn the vegetable pieces over 2 or 3 times to coat thoroughly.

This is an easy way to prepare broccoli, and can be used to cook other greens too, such as chard, kale, and any of the mustards including broccoli raab.

The recipe is adapted from “Essentials of Classic Italian Cooking” by Marcella Hazan (1992, Knopf).

1 bunch fresh broccoli, (1 to 1½ lbs) Salt ¼ cup extra virgin olive oil 2 tsp chopped garlic or garlic scapes 2 TBS chopped parsley 1.

Cut off about ½ to ¾ inch of the butt end of the stalk.

Steamed broccoli is a favorite side when I make grilled steak with Fiery Pomegranate Sauce, while sauteed broccoli is a favorite topping on Pizza Night.