Side dish: Garlic steamed broccoli

Although it is easy to make broccoli tasty with a large knob of butter, I thought I'd try one of Chef Michael Smith's methods of adding some flavour - steaming the vegetable in garlic water.

Garlic steamed broccoli
Serving: Serves four

Ingredients
One head of broccoli
A splash of olive oil
A clove or two of garlic (sliced thinly)
A splash of water
A sprinkle or two of Salt and Pepper

Instructions
Cut the broccoli into small florets. Trim the stalk bottom and discard, cut the remaining stalk into thin slices. Splash enough water into the bottom of a small saucepot to cover the bottom about 1/4 inch deep. Add the sliced broccoli stems, oil, garlic and salt then begin heating over a medium high heat. In a few moments the water will start to simmer, the garlic will loose much of its pungency and perfume the steam. Add the broccoli florets and cover the pot with a tight fitting lid.

Steam until the broccoli is tender and bright green, no more than five minutes. The water should finish evaporating just as the broccoli finishes cooking. Remove the pan from the heat and give it a good shake tossing the broccoli with the oil and garlic. Serve immediately.