Blanching Broccoli: Bring a large pot of water to a rapid boil. Add a heaping tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 1 - 1 minutes. Plunge into into an ice water bath to stop cooking.
Sautéing Broccoli - Film a skillet with oil and set over medium-high heat. Add the florets and a big pinch of salt. Toss to coat with oil. Add the stems 1 minute later. Continue cooking, stirring frequently, until the broccoli is bright green and tender.