1 pound broccoli

1/2 cup butter

1/4 teaspoon very finely minced garlic or 1 tablespoon minced shallots

1/2 teaspoon salt

1/8 to 1/4 teaspoon pepper, as desired

Discard the tough bottom of the broccoli stem, usually about 2 inches. Peel the remaining stems. Cut stems into 1/4 -inch slices and the
flowers into bite-size pieces. Bring to a boil 2 quarts water. Add the stems and cook 1 minute. Add the flowers and cook 1 minute more,
stirring once or twice. Drain in a colander and run under cold water until cool. Pat the flowers with paper towels to remove excess water.
At this point, the broccoli can be covered and refrigerated for several hours, or left at room temperature an hour or so.

Just before serving, heat the butter. Add the garlic; stir 5 to 1 9seconds. Add broccoli, salt and pepper and stir over medium-high heat for
1 minute or until very hot. Serves 4 to 6.

- From The Frog Commissary Cookbook by Steven Poses, Anne Clark and Becky Roller (Doubleday, 1985)