Ingredients
13 cups fresh broccoli florets (about 2-1/2 pounds)3 tablespoons olive oil5 garlic cloves, minced3/4 teaspoon Italian seasoning1/4 teaspoon salt
Preparation
In a Dutch oven, bring 1/2 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender; drain. Mix remaining ingredients; toss with broccoli.
