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YIELDS:About 6 1/2 cups or 8 side-dish servings
•    2 tablespoons olive oil
•    2 garlic cloves, crushed with side of chef’s knife
•    2 bags (12 ounces each) broccoli florets
•    1/2 teaspoon salt
•    1 jar (4 ounces) sliced pimientos, drained
•    1/3 cup smoke-flavor roasted almonds, coarsely chopped
In nonstick 12-inch skillet, heat oil over medium heat until hot. Add garlic and cook 2 minutes or until golden, stirring frequently.   Add broccoli; toss until evenly coated with oil. Add salt and 1/2 cup water; cover and cook 5 to 7 minutes or until broccoli is tender-crisp, stirring occasionally. Stir in pimientos and almonds; cook 1 minute longer.