Obviously not a lot to add, but as always, it's all in the execution. Chose firm compact heads (always trim the root and put in water to give it a drink for a few hours or over night if need be). I like to slice the broccoli into slices (depending on size, but about 4 to 6 slices). The ends tend to go to florets, but the middle stalks are also really good. Into a very hot non stick pan, a little olive oil and don't move around so they brown. Lid on and turnover after 2 minutes and repeat. De-glaze with a table spoon of soya sauce or so (mind as it will spit) and leave off the heat, but let stand for a minute with the lid on. Serve with more soya and black pepper, we had it with simply grilled cod.