Serve a platter of these grassy, sweet, and garlicky crisp-tender stems of sprouting broccoli or broccolini at your next gathering, your guests will go love this humble vegetable side dish.
Cook broccoli in a large pot of generously salted boiling water until very tender and darkened slightly, 10 to 12 minutes; drain.
In a large saucepan, heat oil, garlic, and chiles over medium. Begin stirring when bubbles form around edges of garlic slices. Continue cooking, stirring frequently, until garlic is soft and fragrant but hasn't taken on any color, about 3 minutes.
Add broccoli and reduce heat to low; season with 2 teaspoons salt. Cook, stirring gently a few times, about 5 minutes. Transfer to a serving platter; let cool completely. Serve with lemon wedges.
Broccoli rabe, regular broccoli, or Chinese broccoli also work well in this recipe.