today i made a batch of
broccoli sauce -
sauté garlic and a teeny bit of olive oil (or fry light if you're hardcore

) until the garlic begins to brown
add about 10 chunks of frozen broccoli and cover in stock. i usually use an oxo cube and about one medium size pyrex cup of boiling water. (here's me trying to not have to translate american measurements into UK?

)
season with salt, pepper, basil, oregano
and just cook that down for about 30-45 minutes. if you use florets rather than chopped broccoli, about 30 mins in you should mash it a bit to make it join with the liquid to form more of a sauce consistency
and that's it! serve with pasta and some nice italian grated cheese (if you can spare the syns/HEXA)
if you like broccoli, you'll love broccoli sauce. you can use this same method for making cauliflower sauce, spinach sauce, peas, or any combination! i'm bringing this to group tomorrow for tester night.
(i'm having mine tonite with a can of tuna mixed in... never tried that before but tomorrow is weigh-in so i thought the fish might be good to add!)