Sauteed Broccoli

Get out a large, shallow sauté pan and heat it up - pretty hot but not so it’s going to burn the first thing that lands in it. Add a layer of coconut oil (can handle the heat without going rancid). If you like, do half and half coconut oil and butter. You only need a little to coat the pan.

Add a chopped head of broccoli - stems and tops - to sit in one layer snugly, without overlapping. (We usually do two batches.) Stir it around until the oil has gotten on all the sides of the broccoli pieces. Then leave it alone, uncovered. Don’t stir. Let it sear and start to caramelize on the bottom. After 3 or 4 minutes, stir once to get another side of the pieces seared. Then leave it again, no touching.

The last step is to crush a clove or two of garlic on it, sprinkle some salt and give it one last stir, for maybe 30 seconds to cook the garlic. Then add a tablespoon or two of water, cover immediately to catch the steam, and turn the heat off. In 5 minutes, it’s done and ready to eat.