1 bunch broccoli (about 1 ¼ lbs)
2 tsp extra-virgin olive oil
2 tbsp capers, rinsed
1 garlic clove, finely chopped
½ cup water
¼ tsp sea salt
freshly ground pepper to taste
1. Cut off and separate broccoli florets. Trim the tough ends of the stalks; peel the stalks, if desired, and cut cross-wise into 3/8 inch thick slices.
2. Heat oil in large skillet over medium heat. Add capers and garlic and cook, stirring until the garlic is golden, about 1 minute. Add the broccoli florets and stalks, and water; bring to a simmer. Reduce the heat to medium-low, cover and cook until the broccoli is tender, about 5 minutes. Uncover, increase the heat to high and cook, stirring until andy remaining water evaporates, about 1 minute. Season with salt and pepper.