Skillet-Cooked Broccoli

• 1 1/2 to 2 pounds fresh broccoli on the stem
• 1/4 cup extra-virgin olive oil
• 6 plump cloves garlic, sliced
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon dried peperoncino (hot red pepper flakes)
• 1/2 cup or more Creamy Garlic Sauce (recipe follows)
• A 12- or 14-inch skillet or saute pan with a cover
• 2 cups milk
• 2 heads garlic cloves, peeled
• 4 bay leaves, preferably fresh
• 1/4 teaspoon salt, plus more to taste
• 1 tablespoon excellent extra-virgin olive oil
• (makes 1 cup)

1. Rinse and drain the broccoli heads and cut apart all the main branches where they join or are attached to a central stem.
2. Separate the clusters into medium-size florets, 2 to 3 inches wide at the top.
3. If they are wider, slice them lengthwise.
4. Cut their long stems so the florets are about 4 inches long.
5. Peel the tough skin from the stem pieces and slice them lengthwise in half, or in quarters if they are thick.
6. You can also peel or slice off the tough fibrous layer of the large branches and central stems and slice up the fresh core into 4-inch sticks.
7. Discard all dry and hard pieces.
8. Set the skillet over moderate heat, pour in the oil, and strew in the garlic.
9. Cook the garlic slices for about 5 minutes, with an occasional shake.
10. When theyre lightly caramelized, dump the broccoli pieces into the skillet, sprinkle the salt and peperoncino all around, and pour in 1/2 cup water.
11. Cover the pan, raise the heat slightly, and cook for 5 minutes, shaking the pan a couple of times.
12. Lift the cover and toss everything very well, then cover again.
13. Let the broccoli cook another 3 to 5 minutes, and poke or taste a piece to check the tenderness.
14. Cook longer, covered, if you want it softer.
15. Remove from the heat and uncover the pan as soon as the broccoli is cooked through and still brightly colored.
16. Serve right away, in a pool of Creamy Garlic Sauce.
17. Put the milk, garlic, bay leaves, and 1/4 teaspoon salt into a 2-quart saucepan.
18. Bring to a boil and cook at a steady boil for 30 to 40 minutes or even more, gradually reducing the contents of the pot to 1 cup.
19. Pour and scrape everything into a wire sieve set over a bowl.
20. Remove the bay leaves, and press and scrape the soft garlic through the sieve, making sure you get every bit of the delicious puree into the bowl.
21. Whisk the sauce until smooth, then whisk in the tablespoon of olive oil and pinches of salt to taste.
22. Reheat the sauce on the stove until warm.
23. Thin it if you wish with milk or cream.
24. Store in the refrigerator.
25. Asparagus
26. Tomatoes
27. Zucchini
28. Leeks
29. Spinach
30. Just about everything goes with this

fresh broccoli, extravirgin olive oil, garlic, salt, peperoncino, garlic sauce, skillet, milk, garlic, bay leaves, salt, olive oil

Taken from www.epicurious.com/recipes/food/views/skillet-cooked-broccoli-384504 (may not work)