Step 1

If you buy pre-cut broccoli pieces that come in a big bag, no need to wash the broccoli. If you're using broccoli with stems attached you might want to wash the cut broccoli in a salad spinner and dry very well.

Step 2

Trim broccoli so each piece is about 2 inches long, then cut through stem and pull apart to make each piece about 1 inch wide. (Cutting through the stem and pulling apart prevents the messy "crumbs" you get when you cut through the florets.)

Step 3

Measure out the pine nuts and grated Parmesan so it's ready to go. Use more of less of either of these ingredients, whatever you prefer. You also need 4 thinly sliced garlic cloves.

Step 4

Heat a large non-stick frying pan over medium-high heat, add the pine nuts, and cook 1-2 minutes, until barely starting to color. (You can add a teeny bit of oil if your pan isn't non-stick.)

Step 5

Remove pine nuts to a plate.

Step 6

Heat 1 tablespoon olive oil in the same pan, add broccoli, and pan fry, stirring constantly, until broccoli turns bright green, about 2-3 minutes.

Step 7

Season to taste with salt and fresh-ground black pepper.

Step 8

Move broccoli to one side of pan, add the remaining oil and garlic slices and cook until garlic is fragrant, about 1 minute.

Step 9

Turn heat to high, add chicken stock, stir, and cover pan and cook about 2 minutes, or until broccoli is slightly tender.

Step 10

Uncover and continue to cook, stirring constantly, until all the liquid has evaporated and broccoli is fork-tender, about 3 minutes longer.

Step 11

Sprinkle broccoli with Pine Nuts and freshly-grated Parmesan and serve immediately.