Broccoli "Jumped" with Garlic and Spice

• 1.5 lbs. broccoli
  
• 5 quarts water
  
• 2-3 tablespoons salt
  
• 1/4 cup extra virgin olive oil
  
• 2-3 garlic cloves, whole or minced (some thinly sliced scapes would be an excellent sub here)
  
• 1 teaspoon dried hot chilli flakes
  

Clean and trim the broccoli into bite-sized flrets. Bring a large pot of at least 5 quarts of water to a rolling boil. Add 2-3 tablespoons of salt and broccoli. Cook for 3-4 minutes. Remove with a slotted spoon, refresh with cold water and drain, reserving 1/2 cup of cooking water.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté garlic and hot pepper until fragrant and pepper begins to color, about a minute. Add the broccoli and 1/2 cup cooking liquid and cook over high heat, until water evaporates. Remove from skillet, add remaining olive oil and salt and pepper to taste.

*From "Red, White and Green: The Italian Way with Vegetables"