Sauteed Broccoli Italiano

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   Trim and set aside the woody ends of broccoli stalks; cut tops into florets. Using a vegetable peeler, peel the stalks and cut them diagonally into 1/4-inch thick slices. In a 5-quart Dutch oven or stockpot, heat oil over moderate heat. Add the diced broccoli stalks and saut for 5 minutes. Stir in garlic, water and the florets. Cover and cook the broccoli until it is crisp-tender, about 5 more minutes. Remove the Dutch oven from the heat.

* Per serving · 4 servings · Values may vary.

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