broccoli with chili and garlic

1 pound broccoli crowns, cut into smaller florets
2 tablespoons olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes
Salt and freshly ground pepper

1. Bring a large pot of water to a boil. Season generously with salt, and add the broccoli. Cook for three minutes until tender, and transfer -- using a spider or a slotted spoon -- to a bowl of ice cold water. Let sit for a few minutes and drain. Alternatively, steam the broccoli four to five minutes.

2. Heat the oil over medium heat in a medium, nonstick skillet. Add the garlic and red pepper flakes. Cook until the garlic is fragrant, 30 seconds to a minute, and add the broccoli. Toss together for a minute, and season to taste with salt. Remove from the heat, and serve.

Yield: Serves four.
Advance preparation: You can make this through step 1 up to three days ahead. Keep the broccoli in a covered bowl in the refrigerator.
Nutrition (per serving): 101 calories; 7 grams total fat; 1 gram saturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 38 milligrams sodium (does not include salt added during cooking); 3 grams protein.