2 teaspoons olive oil
6 cups broccoli florets (about 1 head)
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced (I used minced garlic)
1/4 cup water
Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.