This isn’t so much a recipe as it is a technique for cooking any green vegetable. It is a two-stage method that serves to set the bright green color of fresh vegetables and then infuse them with a huge punch of flavor.
Fill a 4 qt pot about 3/4 full and add 1 TB table salt and bring to a boil. Once the water is at a full, rolling boil add the vegetable of your choice (broccoli, string beans, asparagus, etc.) and set a timer for 4 minutes.
While the vegetables are cooking, finely chop 2 cloves of garlic and pre-heat a saute pan over medium-high with about 2 TB olive oil. If the oil begins to smoke at all, remove the pan from the heat for a few seconds.
As soon as the timer goes off, strain the vegetables in a colander. Next, add the garlic to the pre-heated pan and immediately add the strained vegetables. Toss for a minute, turn off the heat, and finish with a squeeze of half a lemon and salt/pepper to taste. Toss to coat and serve.