Serves 4 as a side dish and takes about 15 minutes to cook.
1 T. olive oil, divided
1/2 lb. broccoli
2 garlic cloves sliced as thinly as possible
2 T. vegetable broth
2 T. white wine
3 T. grated Parmesan cheese
1 1/2 t. basil cut into chiffonade
salt and pepper, if desired
Heat 2 t. oil in a nonstick skillet over medium-high heat. Add the broccoli and stir frequently until it's bright green, about 3 minutes. Clear a space in the center of the pan and add the remaining 1 t. oil and garlic. Cook about 1 minutes.
Increase the heat to high and add the broth and wine. Stir and cover about 2 minutes. Uncover and cook until all the liquid has evaporated 2 to 3 minutes longer. Add the parmesan and let it cook about 1 minute. Add basil. Season with salt and pepper if desired and serve immediately.
adapted from The New Best Recipe by the editors of Cook's Illustrated