Broccoli is not my favorite vegetable.  Simply steamed, I think it tastes like a bit like felt (that is, what I imagine felt to taste like).  But tossed with olive oil, garlic, and hot pepper, the ubiquitous, healthy vegetable holds its own on the plate, complementing everything from steak to tofu.  Do you really need a recipe for sauteed broccoli?  No, not really.  But a few suggestions never hurt:

Sauteed broccoli with garlic and red pepper

Yield:  As much or as little as you like

Broccoli (one good-sized bunch serves 3-4)

Olive oil (enough to coat the pan, then an extra tablespoon or two)

Garlic cloves, peeled and thinly sliced (two per bunch of broccoli)

Crushed red pepper, to taste

Salt, to taste

Cut the broccoli crowns into bite-sized florets.  If you want to use the stalks, peel off the tough outer layer and cut them, on the bias, into bite-sized slices.

In a large saute pan, bring about an inch of water to a boil.  Add the broccoli and cook, turning occasionally, until bright green and almost tender, about 3 minutes.  Drain.  (If you’re not sauteeing immediately, shock the broccoli under cold running water to stop the cooking and set the color.)

Wipe the pan dry and return it to the stove.  Heat  the oil, garlic, and red pepper over medium heat.  When the garlic is sizzling and fragrant but not browned, add the broccoli to the pan and raise the heat to medium-high.  Season with salt and cook until tender but still crisp, about 3 minutes more.