5 tablespoons olive oil
1 pound broccoli, cut into florets, stems peeled and cut into 1/2 inch dice
4 garlic cloves, thickly sliced
3/4 cup roasted red peppers, roughly chopped
1/4 cup white wine
1/4 cup Chicken Stock
1/4 teaspoon salt
1/8 teaspoon black pepper
Heat 4 tablespoons of the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the broccoli and cook for 3-4 minutes, until the edges begin to brown. Transfer to a bowl with a slotted spoon and set aside. Add the remaining oil to the same pan set on high heat. Add the garlic and red peppers and cook until the garlic begins to brown, about 1-2 minutes. Stir in the wine, chicken stock, salt and pepper. Return the broccoli to the pan, cover, and cook for 2 minutes. Remove the lid and give everything a good toss. Cook until the remaining liquid has almost completely evaporated, about 1 minute. The broccoli is ready to serve.
As a flavor enhancement, top the finished broccoli with 1/4 cup of freshly grated Parmigiano Reggiano cheese or 1/2 cup of crumbled feta or goat cheese.