Vegetables & Salads: Italian Sauteed Broccoli

A very popular vegetable in Rome is tender and delectable broccoli. This dish appears often on Italian menus as broccoli alla romana.

1 bunch of broccoli.

One-fourth cup olive oil.

1 or 2 garlic cloves, minced or crushed.

Salt, freshly ground pepper.

Wash the broccoli and cut it off and discard the tough part of the stem and large outer leaves. Put in a saucepan with 1 inch of salted boiling water. Cook slowly, covered, for about 12 minutes, or until just tender. Remove from the heat and drain well.

Divide into florets. Heat the oil in a large skillet. Add the garlic and broccoli and fry until covered with the oil and garlic. Season with salt and pepper and serve. You are at liberty to garnish with other items.