2 lg. bunches broccoli
1/4 c. olive or salad oil
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. pepper

About 30 minutes before serving:

1. Peel tough stems of broccoli if desired. Cut broccoli into 3" x 1/2" pieces.

2. In 8 quart Dutch oven over high heat, in hot olive or salad oil, cook broccoli and garlic, stirring quickly and frequently, until evenly coated with oil. Add salt, pepper and 1/2 cup water; cover and cook 2 minutes. Uncover; stir fry 10 minutes or until tender crisp. Makes 10 accompaniment servings. About 80 calories per serving.