Adapted from a recipe by Andrew Weil
This is a good recipe because it is delicious served hot but also delicious with lemon juice squirted over it once it is chilled, which means it's better than okay to have leftovers. Plus, broccoli is so good for you! You can cook this so the broccoli is crunchy, soft, or in between the two, whichever way you like it. I do broccolini (a cross between broccoli and Chinese kale) this way too, just trimming the bottom ends off and following the same directions.
Put the florets from a head of broccoli in a pan that has a lid. Add 2 to 3 smashed cloves of garlic, 1 to 2 tablespoons of olive oil, and ¼ cup water. Bring to a boil, cover, reduce heat, and cook for about 10 minutes. The liquid should have evaporated by then, and you will be left with olive oil coated, garlicky broccoli. Sprinkle with Maldon Salt to taste.