Broccoletti alla Romana

Braised Bitter Broccoli Roman Style

1 lb. broccoli
2 tbs. extra virgin olive oil
2 cloves garlic
1 peperoncino
salt

Wash the broccoli, removing the large stems and larger leaves. Cook in salted boiling water for a few minutes, then drain and set aside.

Brown the garlic in the oil in a large skillet. Add the peperoncino and, when the garlic is brown, remove it and add the broccoli. Salt to taste and cook until tender but still crisp.

Serve as a side dish to any white meat courses, such as fowl or pork.