From the Kitchen of Jen and Roy
1 large stalk of broccoli, cut into small florets with chopped stem
1 large clove of garlic, chopped
2 T. olive oil
Zest of one lemon, chopped
Sea salt
Quickly blanch broccoli (should be still crunchy); set aside to dry.
Heat olive oil in pan; add garlic. After about 30 seconds, add broccoli and pinch of sea salt. Saut� until tender. Add lemon zest. Serve.