Cut the stalks from the broccoli, and cut the florets into bite-size pieces.
Use the vegetable peeler to remove some of the tough outer peel from the stalks, then cut the skinny stalks into 2-inch pieces and cut the thick stalks into thin (1/4-inch) slices.
Put 1/4 of the broccoli in a bowl. Add 2 teaspoons olive oil and 1/8 teaspoon salt and mix well. Serve with lemon wedges.
Turn the oven on and the heat to 500 degrees.
Put 1/4 of the broccoli on the baking sheet. Add 2 teaspoons olive oil and 1/8 teaspoon salt and mix well.
Once the oven temperature has reached 500 degrees, put the baking sheet in the oven and bake until the broccoli is lightly browned, 8-10 minutes. Serve with lemon wedges.
Put 1/4 of the broccoli, 2 tablespoons water, 2 teaspoons oil, and 1/8 teaspoon salt in the pan and put the pan on the stove. Turn the heat to high and bring the liquid to a boil.
Cook, stirring every now and then, until the liquid has been absorbed and the broccoli starts to sizzle, about 5 minutes. Serve with lemon wedges.
Fill the pot 1/2 inch full of water and put the pot on the stove. Cover the pot with the lid, turn the heat to high and bring the water to a boil (you'll know it's boiling when you see bubbles breaking all over its surface).
Put 1/4 of the broccoli in the pot, put the lid back on, and steam for 5 minutes.
Drain the broccoli in the colander, then put it back in the pot. Sprinkle on 2 teaspoons oil and 1/8 teaspoon salt, and serve with lemon wedges.