2 lb broccoli separated into florets
5 Tbsp olive oil
2 garlic cloves, finely chopped
Freshly ground black pepper
2 cups dry, white wine
Wash and drain the broccoli. In a very large pot, parboil it in a large amount of water for 4 to 5 minutes. Immediately drain the broccoli, run cold water over it, and set aside until serving time. Heat the olive oil in a large skillet or wok and saute the the garlic, being careful not to burn it. Add the wine, salt, and pepper and boil until the wine reduces by about one-half. Just before serving, heat the wine to bubbling and toss the broccoli in it until heated through.