2 tbsp. peanut or olive oil
4 cloves garlic, minced
2 large bunches broccoli crowns, separated into florets
1/4 cup chicken stock or water
juice of a half lemon
1/4 tsp. freshly grated lemon rind
1/4 tsp. each black pepper and red pepper flakes
1/4 tsp. sea salt

Heat oil in skillet and saute broccoli and garlic over medium high heat for 2 minutes. Add broth, lemon juice and salt and pepper (to taste). Reduce heat; cover and simmer for two to three minutes or until broccoli is crispy tender, but still a vivid green color. Season to taste with lemon and rind, salt and pepper and serve, warm or chilled.

Submitted by: Belle