2 Tbsp. extra virgin olive oil
1 Tbsp. thin, crosswise-cut garlic slices
¼ tsp. red pepper flakes
1 bunch broccoli, about ½ lb.

In a small frying pan over medium-low heat, combine the olive oil, garlic, and red pepper flakes
Heat, stirring, just until the garlic begins to turn golden on the edges (1 to 2 minutes)
Remove from the heat
Place a small, fine-mesh sieve over a heatproof bowl and pour the olive oil through it
Reserve the oil and the contents of the sieve separately
Trim off ½ inch from the stem ends of the broccoli stalks, then peel the tough outer layer from the stalks
Cut off the florets and the slender stems from the tops of the stalks, trimming them so they are 1 to 2 inches long
Cut the large stalks crosswise into slices ¼ inch thick
Place all the cut broccoli in a steamer rack set over boiling water, cover tightly and cook until tender (4 to 6 minutes)
Transfer the broccoli to a warmed serving dish
Drizzle the 2 tsp. of the reserved garlic oil and toss to coat (reserve the remaining oil for another use)
Sprinkle with the crisp garlic slices and red pepper flakes and serve