Broccoli Strascinati

• 1 head of broccoli (about 1 pound)
• 1/4 cup extra virgin olive oil
• 1 pinch salt
• 3 cloves of garlic, sliced finely
• 1 chili pepper, chopped (or 1/2 teaspoon of dried chili flakes) - optional
• 1/4 cup dry white wine

1. Chop the broccoli into pieces, using florets and any nice leaves. Part of the stalk can be used too, sliced thinly and then into sticks or pieces about the size of the florets.
2. Heat oil in a skillet large enough to hold the vegetables. When hot, add broccoli and cook, turning, until golden. Season with salt.
3. Turn down the heat to medium and add garlic and chili (if using) and continue sauteeing for a couple of minutes, then add the white wine (or water if you don't have it on hand), cover and continue cooking, stirring occasionally, until the vegetables are cooked, but still have a little bite to them.

broccoli, extra virgin olive oil, salt, garlic, chili pepper, white wine

Taken from food52.com/recipes/24145-broccoli-strascinati (may not work)