1 large bunch broccoli, florets chopped into bite-sized pieces and stems peeled and cut into 1/2-inch thick coins
2 tablespoons olive oil
1 large shallot, thinly sliced
1 clove garlic, thinly sliced
Bring a large saucepan of heavily salted water to a boil over high heat. Add broccoli and blanch until a knife goes through easily, but a fork still meets some resistance, about 1 to 2 minutes. Drain and spread in a single layer on a large plate or baking sheet to cool.
Heat olive oil in a large frying pan over medium-high heat. Add shallot and garlic and season with salt and pepper. Cook, stirring constantly until just starting to brown, about 1 minute. Add broccoli and cook, stirring, until broccoli is hot. Serve.