broccoli a la brava


5 cups small broccoli florets (from about1 large head)
2 tablespoons olive oil
3 to 4 garlic cloves, finely minced
1/4 teaspoon red pepper flakes
1 teaspoon Worcestershire sauce
1 teaspoon grated lime zest

Steam the broccoli in a steamer insert set over boiling water, covered, until it is just cooked but still crisp, about 3 to 5 minutes. (You can also blanch the broccoli in a large pot of boiling, salted water until it is crisp-tender, about 5 to 7 minutes). Transfer the broccoli to a large bowl and set aside.
Heat the olive oil in a small skillet over medium-low heat for 1 minute. Add the garlic and cook until fragrant, about 1 minute. Stir in the red pepper flakes and Worcestershire sauce. Add the broccoli to the skillet and toss together to marry the flavors. Serve sprinkled with the lime zest.
Chica Tip 

If you find a gorgeous bunch of broccoli at the market, use it as a
centerpiece for your table. Trim the bottom of the bunch and wrap raffia all the
way of the stem like a bouquet. Place the broccoli in a pretty vase with a little
water and you have a stunning arrangement.