1. Divide broccoli into stems and flowerets. Peel stems; cut into 1/2-inch pieces. Cut flowerets into 1-inch pieces.
2. Heat oil in large skillet over medium-high heat. Add garlic; cook, stirring constantly, 45 seconds. Add broccoli; cook, stirring constantly, until broccoli is bright green, 2 to 3 minutes. Add chicken broth; cover and cook until broccoli is crisp-tender, about 3 minutes. Sprinkle with salt and toss.
3. If serving warm, add pine nuts; toss and serve. If serving cold, cool slightly, place in tightly sealed container and refrigerate. Just before serving, add pine nuts and toss.
4. Garnish with thin shavings of Parmesan cheese.