1Trim the tough ends of the broccoli and pare the thick skin on the stalks.
Cut each stalk into several stems and rinse.
2Bring a large pot of water to a boil and blanch the broccoli for 5 minutes.Drain. The blanched broccoli can be cooled and refrigerated until ready to use.
It may take a little longer to saute' if it's cold.
3Heat the oil in a large skillet over medium heat.
Stir in the garlic and as soon as it sizzles,add the broccoli.
Cook,stirring,until the broccoli is fork tender,about 10 minutes. Stir in the salt and parsley.