Instructions: Trim ends. Use a paring knife to strip the peel from the stalks. Cut broccoli in half lengthwise, or if stalks are thick, cut into quarters. Cook the broccoli in salted boiling water until just tender. Drain well in a colander.

Combine olive oil, garlic and red chili pepper in a large saute pan. Cook over low heat for two to three minutes or until garlic is opaque. Add broccoli and salt to taste. Turn the stalks gently in the oil and garlic. Transfer the broccoli to a platter.

Serve hot or at room temperature. Garnish with lemon wedges.

Makes four to
six servings.

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