Skillet-Cooked Broccoli - fresh broccoli

Method

• Rinse and drain the broccoli heads and cut apart all the main branches where they join or are attached to a central stem.
• Separate the clusters into medium-size florets, 2 to 3 inches wide at the top.
• If they are wider, slice them lengthwise.
• Cut their long stems so the florets are about 4 inches long.
• Peel the tough skin from the stem pieces and slice them lengthwise in half, or in quarters if they are thick.
• You can also peel or slice off the tough fibrous layer of the large branches and central stems and slice up the fresh core into 4-inch sticks.
• Discard all dry and hard pieces.
• Set the skillet over moderate heat, pour in the oil, and strew in the garlic.
• Cook the garlic slices for about 5 minutes, with an occasional shake.
• When theyre lightly caramelized, dump the broccoli pieces into the skillet, sprinkle the salt and peperoncino all around, and pour in 1/2 cup water.
• Cover the pan, raise the heat slightly, and cook for 5 minutes, shaking the pan a couple of times.
• Lift the cover and toss everything very well, then cover again.
• Let the broccoli cook another 3 to 5 minutes, and poke or taste a piece to check the tenderness.
• Cook longer, covered, if you want it softer.
• Remove from the heat and uncover the pan as soon as the broccoli is cooked through and still brightly colored.
• Serve right away, in a pool of Creamy Garlic Sauce.
• Put the milk, garlic, bay leaves, and 1/4 teaspoon salt into a 2-quart saucepan.
• Bring to a boil and cook at a steady boil for 30 to 40 minutes or even more, gradually reducing the contents of the pot to 1 cup.
• Pour and scrape everything into a wire sieve set over a bowl.
• Remove the bay leaves, and press and scrape the soft garlic through the sieve, making sure you get every bit of the delicious puree into the bowl.
• Whisk the sauce until smooth, then whisk in the tablespoon of olive oil and pinches of salt to taste.
• Reheat the sauce on the stove until warm.
• Thin it if you wish with milk or cream.
• Store in the refrigerator.
• Asparagus
• Tomatoes
• Zucchini
• Leeks
• Spinach
• Just about everything goes with this