This double process is a wonderful way to cook broccoli. First you blanch large pieces in boiling water, after which you can store the broccoli for up to 5 days in the refrigerator. (Added benefit: It lasts longer after this cooking process, and takes up less room than when raw.) Then, just before serving, you give it a delicious warm-up in gently heated garlic- (and possibly also ginger-) infused olive oil for a perfect finish.
You can also follow this process with green leafy vegetables, such as kale, collard greens, spinach, or escarole. Blanch them (with stems removed, but otherwise uncut) for only 30 seconds and skip the cold water rinse. Squeeze out all the moisture, and pack them into tight little green rolls. When it comes time to serve them, just slice the packed rolls with a sharp, separate the cut leaves with your fingers, and give them the hot olive oil bath for about 5 minutes. Your guests will think you are brilliant!