1 lg. bunch broccoli
1 tbsp. olive oil
1 tbsp. butter
1 tbsp. thin-sliced fresh garlic
1 tbsp. pine nuts
1/4 tsp. pepper

Trim coarse ends from broccoli. Cut stalks and flowers into smaller pieces. Cook broccoli in a large pot of boiling water 3-5 minutes, until crisp tender. Drain. Arrange on a platter; keep warm.

Put oil and butter in pan; add garlic, pine nuts, pepper and 1/4 tsp. salt. Stir 2-3 minutes, until garlic and pine nuts are nicely brown. Pour over broccoli and serve. Serves 4-6.