Blanched Broccoli

Last night for dinner I decided to blanch the broccoli. I cut the stems off, washed the florets, and proceeded to break the broccoli florets into bite size chunks. I filled a pot with about one quart of water and 2 tablespoons of salt. When the water was boiling furiously I tossed in the broccoli. After two minutes the broccoli emerged a vibrant dark green (Blanching is commonly used to accentuate the colors of vegetables). I then tossed the broccoli in olive oil, balsamic vinaigrette and chopped garlic. Delicious.