Start by washing your broccoli well under cold-water. Cut the big head into smaller florets. Set them aside in a bowl. Mince your garlic cloves finely. You can use a garlic press if you want things easier. I like to keep a small bowl for the garlic and another for the broccoli to stay organized.

Place your large skillet on the stove and turn the heat to medium-high. Let it get hot for about a minute. A hot skillet helps the broccoli cook evenly and keeps it from getting soggy. You will know it is ready when you flick a tiny drop of water on it, and it sizzles right away.

Once the oil is hot, toss in the minced garlic. Let it sizzle for 10–15 seconds. Be careful not to let it brown too much; it can get bitter. Now add the broccoli right away. Sprinkle the salt evenly over it. Stir everything so the broccoli gets coated in the garlic oil.

Pour in the chicken stock, then quickly cover the skillet with a lid. The steam from the broth helps cook the broccoli while keeping it tender but crisp. Let it steam for about 1 minute. If your broccoli florets are big or you want them to be softer, give them 30 seconds more.

Lower the heat to low and take off the lid. Taste a piece of broccoli to check the seasoning. If it needs more salt, add a tiny pinch and stir. Once it is exactly right, use tongs or a spoon to transfer the broccoli to a serving plate. Serve it warm for the best flavor!