1. Break the broccoli into small florets, peel the stalk and cut it into small cubes.
2. Blanch in boiling salted water for 2-3 minutes so it stays crunchy, then drain well in a colander; set aside a mug of the cooking water.
3. In a large frying pan, fry the thinly sliced garlic and the chilli flakes in the olive oil over medium heat for 1-2 minutes until the garlic is pale golden.
4. Add the broccoli, turn up the heat and sauté for 4-5 minutes, tossing, until browned here and there.
5. Season with salt; if it seems too dry, add 1-2 tablespoons of the cooking water.
6. Serve at once, piping hot.
Tip: Take care that the garlic doesn't brown, or it will turn bitter; a few drops of lemon juice freshen it up, and tossed with orecchiette it makes a main course.
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