2-1/2 pounds fresh broccoli, cut into florets (about 10 cups)
1/4 cup chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sunflower kernels
In a large skillet, saute garlic in oil for 1 minute. Add broccoli; cook and stir for 3 minutes. Add the broth, oregano, salt and pepper; cover and cook for 4 minutes or until broccoli is crisp-tender. Sprinkle with sunflower kernels.