1 1/2 lbs. fresh broccoli, broken into florets
3 tbsp. olive oil
1 clove garlic, minced
6 grindings black pepper
3/4 c. pitted black olives
4 tbsp. grated Parmesan cheese

Blanch florets in 1 1/4 cups water. Drain, reserving liquid. Rinse in very cold water and drain again.

Heat oil in skillet; saute garlic for 2 minutes. Add broccoli and salt and pepper to taste. Saute for 10 minutes, stirring frequently. If the pan becomes too dry, add a few tablespoons of the reserved blanching water.

Cut olives into halves and add to the pan. (Optional: Add julienned carrots also.) Saute for 2 minutes longer; turn into a warmed serving dish. Sprinkle with cheese and serve immediately.