• 1Tbs. olive oil
• 1 large clove garlic, minced
• 1 lb. thin broccoli spears
• ½ cup chicken broth
• ¼ tsp. salt
• ¼ tsp. pepper
• 1/8 tsp. crushed red pepper flakes
• 4 tsp. lemon juice or 2 lemon wedges

Heat oil in nonstick skillet, add garlic and sauté briefly (don’t let garlic brown).  Add trimmed broccoli spears and sauté 2 minutes to coat with oil.  Add chicken broth, salt, pepper and red pepper flakes; simmer over low heat until tender, about 20 minutes.  Stir in lemon juice or serve with lemon wedges.

From Foodday.