1 head broccoli cut into florets (about 3 c.)
2 Tbsp. extra-virgin olive oil
3 cloves garlic, finely chopped
1/4 c. pine nuts, toasted slightly in a dry pan until brown
salt and pepper
crushed red pepper flakes (optional)
lemon wedges (optional)

Cook broccoli in a large pot lightly salted water until crisp-tender, about 6 minutes. Drain and pat dry. In a large skillet, heat oil over medium heat. Add garlic and cook 30 seconds until lightly golden (do not allow garlic to brown). Add pine nuts and broccoli. Add salt, pepper and red pepper flakes to taste. Cook, stirring occasionally, until warmed through. Serve with lemon wedges if desired.