1 ½ pounds broccoli
4 ½ tablespoons olive oil
1 clove garlic, minced
¼ teaspoon salt
1/8 teaspoon crushed red pepper
1 ½ teaspoons vinegar

Peel and slice thick stems from 1 1/2 pounds broccoli; separate florets.
In a skillet, bring 3/4 cup water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.
Stir in 4 1/2 tablespoons olive oil, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon crushed red pepper. Cook 4 minutes.
Turn off heat; stir in 1 1/2 teaspoons vinegar.

BROCCOLI WITH GARLIC AND PARMESAN CHEESE (epicurious.com)

2 tablespoons olive oil
2 tablespoons chopped garlic
2 teaspoons grated lemon peel
2 pounds broccoli, stalks discarded, crowns cut into florets
1/2 cup water
1/2 cup grated Parmesan cheese (about 11/2 ounces)

Heat oil in large skillet over high heat. Add garlic and lemon peel and stir 30 seconds. Add broccoli and toss to coat. Add 1/2 cup water. Cover skillet and cook until broccoli is crisp-tender and water has cooked away, about 5 minutes. Add cheese and toss to coat. Season with salt and pepper.

ZITI WITH BROCCOLI RAAB AND SAUSAGE (farmfreshtoyou.com)

½ pound sweet Italian sausage
2 pounds broccoli raab
3 tablespoons coarse salt
1 pound ziti
¼ cup olive oil
3 large cloves garlic, crushed
¼ teaspoon salt
¼ teaspoon hot pepper flakes
2 teaspoons unsalted butter
1 cup chicken stock
½ cup grated Parmesan cheese

Grill sausage. When cool, slice thin; set aside. Wash & drain broccoli raab; set aside. Boil 10 quarts water with coarse salt; start making sauce. Add ziti when water boils; cook until al dente. In a skillet, with a fitted lid, heat oil & add garlic; sauté, uncovered, until golden, 2 minutes. Add broccoli raab, salt & pepper flakes, cover for 5 minutes, stirring occasionally. Put in sausage; add butter & stock. Cook over high heat, uncovered, until liquids are slightly reduced. Add pasta; toss. Sprinkle on 1/2 the cheese; toss, serve immediately. Put remaining cheese over pasta. Serves 4.

GARLICKY CARROT AND BROCCOLI SAUTÉ (farmfreshtoyou.com)

3/4 cups carrots, cut diagonally into 1/2-inch thick pieces
2 1/2 cups broccoli, cut into florets
1 tablespoons pine nuts
1 tablespoons olive oil
1/8 teaspoon crushed red pepper flakes
2 cloves garlic, thinly sliced
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/2 tablespoon lemon juice

Bring pot of salted water to boil. Add carrots; cook 2 minutes. Add broccoli; cook 1 minute. Drain; reserve. In skillet, heat oil over medium-high heat. Add pine nuts, garlic, & pepper flakes; cook, stir occasionally, until garlic softens & browns slightly. Add lemon juice & salt & reserved carrots & broccoli; cook, stir occasionally, until vegetables are just tender. Stir in Parmesan. Serves 2.

BROCCOLI RAAB  (indianabenefits.com)

1 bunch (approx. 1/2 lb.) broccoli raab (sometimes called broccoli rape)
1/8 to 1/4 cup olive oil
10 + garlic cloves - peeled and sliced
salt and pepper to taste

Wash raab - cut and discard ends of stems.  Parboil raab for 3-4 minutes (boil in covered pot with 1 inch of water).  Drain raab and set aside.
Heat olive oil and sauté the garlic slices until golden brown.  Add raab and stir - cook for 1-2 minutes and serve.  Add salt and pepper to taste.
Makes 4 side-dish sized servings

A Few Quick Serving Ideas:

Sprinkle lemon juice and sesame seeds over lightly steamed broccoli.

Toss pasta with olive oil, pine nuts and healthy sautéed broccoli florets. Add salt and pepper to taste.

Purée cooked broccoli and cauliflower, then combine with seasonings of your choice to make a simple, yet delicious, soup.

Add broccoli florets and chopped stalks to omelets and salads.