Sautéed Broccoli and Fennel

1 head of broccoli ( 1 1/2 lbs ) separated into small florets
1 bulb fennel ( 1/2 lb ) sliced thinly
2 cloves garlic
2 Tbs olive oil or as desired
1 Tbs fresh squeezed lemon juice
salt and pepper
optional: few hot pepper flakes

Cut cleaned broccoli into small florets. Cut fennel into thin slices. Mince
garlic.
In a large pan with 1/4 inch boiling water, cook broccoli florets until
tender. Drain and set aside. In the same pan heat olive oil over medium
heat. Add garlic and fennel . Cover and cook low heat ( stir occasionally )
till fennel is tender- about 8 minutes. Stir in the drained broccoli, lemon
juice and salt and pepper to taste. Heat through. Place in serving bowl
with any liquids from pan . Serve immediately.
Really a good balance of texture and flavor

Enjoy!