Broccoli sauteed with garlic

Cut the florets from the central stalk and clean up each stem.

Blanch in boiling water or steam: bring about an inch of water almost to a boil, set a colander on top, turn the water down and put the lid on for three to five minutes until slightly undercooked and still bright green.

Cut a red pepper into very thin strips for colour.

Finely mince two cloves of garlic.

Line the bottom of a frying pan with olive oil and heat it; soften the garlic for a moment, then add the broccoli.

Crack in pepper and salt, toss and heat through.