Heat a 12-inch non-stick sauté pan over medium heat for a minute or so. Add olive oil and swirl to coat.

When hot (after about a minute) add smashed garlic and cook until fragrant, stirring and shaking pan often, about 30 – 60 seconds. (Be careful not to burn it!) Remove garlic with tongs and discard.

Immediately add broccoli, season with kosher salt and freshly ground black pepper, and sauté for 3 - 5 minutes , turning often with your tongs so they don’t burn. This will develop a nice flavor and coat them with the garlicky oil.

Add 3 tablespoons water to the pan, cover, reduce heat to low, and cook for 3 – 5 minutes until water has evaporated and they are tender; depending on how crispy or soft you like them, and how thick or thin the stalks are. (Add more water if necessary.)