Put a large skillet on the stove at medium heat with about two tbsp. of extra virgin olive oil. Large skillet because you are going to want the broccoli to spread out a much as possible while it's cooking. Cut the florets off the main stem then trim the length of the little stem that leads up to the floret to be as long or short as you want. Split the floret and it's stem down the middle. Split the larger ones in half again and the small ones not at all so that result is that all the pieces are as close to being equal size as possible.

Add the broccoli to the pan and sprinkle with a pinch each of salt, black pepper and red pepper flakes. Toss it pretty often. If you don't want any browned edges to the florets you can add a couple of tbsp. of water occasionally as the broccoli is cooking and toss them more often. As the broccoli is cooking chop 4-6 cloves of garlic, depending on the size. You can go lighter or heavier with the garlic depending how garlicy YOU want it.

When the broccoli has started to get soft push it out to the side of the pan and put the garlic in the bare spot. Spread the garlic out as much as possible and squeeze half of a lemon on it. When the garlic starts to get soft toss and cook everything together until the broccoli is cooked as much as YOU want it. It's real easy to multi task this as you are getting the meat etc. ready for your dinner.

It goes great with just about anything. It can be added to pasta for a variation of Aglio e Olio. Let your imagination run wild! Sautéed Broccoli with Garlic and Lemon is real good by it self or as an extra ingredient in lots of other dishes.