In a medium pan, heat a big glug of olive oil over medium heat. Add onions and sweat until translucent.
Add in broccoli florets and a big pinch of salt, cook uncovered for 2 - 3 minutes.
Cover with a tight lid and continue cooking the broccoli until very tender and soft, about 15 - 20 minutes.
Once fulled cooked, add a pinch of chili flake and/ or black pepper to finish.
Taste for salt and serve with your favorite crusty bread.
To store, put in a container with a tight fitting lid and cover the surface with olive oil to keep the broccoli submerged. Freeze for later use or refrigerate for up to 10 days.