Sautéed Broccoli With Garlic and Chile Recipe

This speedy, two-step recipe yields broccoli — or practically any vegetable — that is perfectly browned and cooked all the way through After florets and thinly sliced stems are seared, add a little water and cover so the broccoli steams in its own juices until fork-tender Not only does this bring out the vegetable’s inherent sweetness, but it softens whatever flavorings you add without burning them