- 1 bunch broccoli (1 pound), cut into small pieces, stalks peeled and thinly sliced (about 6 cups)
- 2 tablespoons unsalted butter
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 1 garlic clove, minced
Cook the broccoli in lightly salted boiling water until crisp-tender, 2 to 4 minutes. Drain. Add the butter and garlic to the saucepan and cook until the garlic is softened, 1 to 2 minutes. Toss with the salt and a few grinds of pepper.