Nutrition per serving may change if servings are adjusted.
1 bunch broccoli, (1 1/4 pounds)
2 teaspoons extra-virgin olive oil
2 tablespoons capers, rinsed
1 clove garlic, finely chopped
1/2 cup water
Salt & freshly ground pepper, to taste
Cut off and separate broccoli florets. Trim the tough ends of the stalks; peel the stalks if desired and cut crosswise into 3/8-inch-thick slices.
Heat oil in a large skillet over medium heat. Add capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the broccoli florets and stalks and water; bring to a simmer. Reduce the heat to medium-low, cover and cook until the broccoli is tender, about 5 minutes. Uncover, increase the heat to high and cook, stirring, until any remaining water evaporates, about 1 minute. Season with salt and pepper.