1 lb. Broccoli, cut into longish spears and stems of similar size
4-5 cloves garlic, smashed with the side of a chef knife, left whole
coarse sea salt
Rinse and prepare the broccoli early enough for it to drain well in order to prevent spattering hot oil, or pat it dry. If the skin of the broccoli seems particularly thick or tough, you may peel a little off the thicker stems. Pour a healthy amount of good olive (like Kreta Reserve), maybe a 1/8 to 1/4 inch deep into a large cast iron skillet that can accommodate the broccoli in a single layer (or plan to cook it in batches). Heat oil to medium high, add garlic and swirl the pan. Add broccoli in a single layer and put a splatter screen over the top.
Allow to cook uninterrupted until charred and dark brown. Turn and cook on the other side, being sure to turn the garlic, or perhaps even remove it if it is completely dark brown. Toss generously with sea salt and cover with the splatter screen, allowing the other side to char. You may call it good here, or continue turning if there are still green sides that need a good charring. Remove to a platter lined with paper towels if you are afraid of oil, but really, pouring the whole thing over a bed of pasta will make everyone much happier.