Broccoli Romanesco with Chili Oil

INGREDIENTS

1/3 cup extra virgin olive oil
1 head broccoli romanesco (about 2 lbs.), cut into small (2-inch) florets
2 Tbsp chopped garlic (7 to 8 cloves)
1/2 tsp crushed red pepper flakes
1/4 tsp sea salt
1/8 tsp black pepper
2 Tbsp wine vinegar

DIRECTIONS

In a 12-inch saute pan or wok, heat oil over medium-high heat. Add florets and cook, stirring occasionally, until nicely browned and barely tender when pierced with a small knife, about 12 to 15 minutes. (Reduce heat if florets brown too fast.)

Reduce heat to low. Add chopped garlic, red pepper flakes, salt and pepper, and cook until garlic smells cooked, and broccoli is tender but not mushy, 1 to 2 more minutes. Add vinegar and toss until vinegar evaporates, about 1 more minute.