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Broccoli can be higher in excess fructose in larger portions, especially stalk-heavy servings; the small portion used here (about a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
Bring a small saucepan of salted water to a boil. Add the broccoli florets and blanch for 2 minutes, until bright green and just tender but still with a slight bite. Drain and set aside.
Heat 1 tbsp of the olive oil in a 10-inch nonstick skillet over medium heat. Add the garlic and cook, stirring frequently, for 1–2 minutes, until fragrant and just beginning to turn golden at the edges — watch closely, as garlic can brown quickly. Add the blanched broccoli and toss to coat, cooking for 1 minute until heated through. Transfer the broccoli and garlic to a plate and wipe the skillet clean.
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