- 2 medium heads broccoli, cut into 1 1/2-inch florets
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- Freshly ground pepper
- Bring a large saucepan of salted water to a boil. Add the broccoli and cook just until bright green, about 2 minutes. Drain, shaking off any excess water.
- Heat the olive oil in a large skillet until shimmering. Add the garlic and cook over moderately high heat until fragrant, but not browned, about 1 minute. Add the broccoli and cook, stirring, until crisp-tender, 3 to 4 minutes. Season with salt and pepper.