- 6 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 3 pounds broccoli, cut into spears
- 1 cup Frascati or other dry white wine
- 1 tablespoon hot red pepper flakes
- Grated zest of 1 lemon
- Grated zest of 1 orange
- In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and zests, and tossing well, serve immediately.