1 bunch broccoli, about 1 1/2 lb.
1 clove garlic
2 tbsp. olive oil
Juice of 1/2 lemon
Salt and pepper
1/4 c. grated Parmesan cheese

Cut off the broccoli tops and divide them into florets. Peel and slice the stems. Mince the garlic. Cook all the broccoli in a large pot of boiling salted water until tender, about 8 minutes, and drain.

Just before serving, heat the oil with the garlic over medium heat until fragrant, about 2 minutes. Add the broccoli and toss until heated through. Add the lemon juice and season to taste with salt and pepper. Sprinkle with the cheese.