|6 tbsp||extra-virgin olive oil|
|4||cloves garlic, thinly sliced|
|3 lb||broccoli, cut into spears|
|1 cup||Frascati or other dry white wine|
|1 tbsp||hot red pepper flakes|
|Grated zest of 1 lemon|
|Grated zest of 1 orange|
In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and zests, and tossing well, serve immediately.