Broccoli Sauteed in Wine and Garlic

• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 1 to 1.5 lb broccoli, cut into spears
• 1/3 cup dry white wine (or water, broth, or diluted cider or white wine vinegar)
• 3/4 tsp red pepper flakes
• Grated zest of 1 lemon, or 1 orange

In a saute pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender, about 8 minutes. Add the red pepper flakes and zest, and tossing well, serve immediately.