1 brunch broccoli
1 clove garlic
1 TBL olive oil
1 pinch red pepper flakers
1 pinch sea salt
Chop 1 bunch broccoli into florets; peel and slice the stems.
Cook in 1 to 2 inches salted boiling water until tender, 5 minutes.
Drain. Cook 1 clove chopped garlic, and a pinch of red pepper flakes in a skillet with 3 tablespoons olive oil over medium heat, 30 seconds.
Add the broccoli, the juice of 1/2 lemon and salt. Drizzle with olive oil.