Trim and clean the broccoli. Cut it in medium pieces - about the size of a spoon, stems included.

Bring a big pot of salted water to a boil - about one gallon and a teaspoon of salt. Toss in the veggies and cook them for fifteen minutes; you want them past the fork-tender. Drain them. You can also steam them sprinkled with a pinch of salt.

Heat a couple of tablespoons of olive oil in a large pan, add the garlic clove and the chili. Sauté until the garlic becomes golden and discard both.

Carefully - you don't want splatters - add the drained broccoli and cook, constantly stirring and medium heat, for about five minutes. You are looking for the flavored oil to envelop every part of the veggies.

That's it, serve hot or room temperature. As a side dish, the ingredient of a warm salad or a delicious condiment of pasta.