This Roman dish, which pairs beautifully with pork chops, can be made with regular broccoli, broccoli rabe, or romanesco.more
Adapted from saveur.com
cup extra-virgin olive oil
bunch broccoli (about 1 lb.), stemmed and cut into florets
cloves garlic, smashed
tsp. crushed red chile flakes
Kosher salt, to taste
1. Heat oil in a 12" skillet over medium-high heat. Add broccoli; cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tbsp. water; add garlic; cook until golden, 2–3 minutes. Add chile; cook until toasted, about 2 minutes. Season with salt.