Add the broccoli florets and cook them just until they are fork-tender, about 5 minutes. Drain the broccoli well and transfer them to a cutting board. Using a large, sharp knife, cut them into very small pieces.
Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan Scoop out 2- to 3-tablespoon mounds of the broccoli mixture into the pan, flattening the mounds slightly with a spatula and spacing them about one inch apart.