1/2 head broccoli, cut into 3/4 inch flowerets and stems, peeled if desired
and cut crosswise into 1/4 inch slices (about 4 1/2 c.)
2 tbsp. olive oil
2 garlic cloves, minced
2 tbsp. shelled, dry-roasted sunflower seeds
1 tsp. fresh lemon juice or to taste

In a heavy skillet, saute broccoli in oil over a moderately high heat, stirring for 1 minute. Add garlic, sunflower seeds, and salt and pepper to taste. Cook the mixture, covered, for 3 minutes or until the broccoli is tender and the liquid is evaporated. Remove skillet from the heat and stir in lemon juice.