1 large head broccoli, stalks trimmed
Drizzle of oil
2 cloves garlic, thinly sliced in rounds
1 teaspoon salt
1/4 cup slivered almonds
Cut the stalk of the broccoli from florets. Peel the stalk and cut into across into rounds that are about 5mm high.
Cut head of broccoli into florets.
In a large saute pan, toast almonds until golden then remove from pan.
Add your drizzle of oil, once heated add garlic and sliced stalks.
Saute until garlic turns golden and stalks start to brown.
Add the florets and continue cooking another 2 minutes.
Add 1/4 cup water and cover pan. Cook broccoli until crisp tender - about 3 minutes more.
Season with salt. Stir in toasted almonds and serve.