Prepare the Broccoli: Wash and dry the broccoli thoroughly.
Cut the florets into uniform, bite-sized pieces.
Peel the tough outer layer from the stalks, if desired, and slice them into ¼-inch thick coins.
Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat.
Add the chopped garlic and cook for about 1 minute until fragrant. Be careful not to let it brown, as it will become bitter.
Cook the Broccoli: Add the broccoli pieces and dried basil to the skillet.
Sauté for 7 minutes, tossing occasionally, until the broccoli turns bright green and begins to get tender.
Deglaze and Steam: Pour in the white wine to deglaze the pan.
Bring to a simmer, then cover the skillet and reduce the heat to low.
Let it steam for 2-3 minutes, or until the broccoli is tender yet still has a slight crunch.
Serve: Transfer the broccoli and any remaining sauce to a warm serving dish.
Season with salt and pepper to taste and serve immediately.
Don't overcrowd the pan. Use a large enough skillet to ensure the broccoli sautés rather than steams, which helps develop a better flavor and texture.
Add a pinch of red pepper flakes along with the garlic for a gentle kick of heat.
