Cut the florets from the head of broccoli, and then cut the larger ones into smaller pieces, that way they're all similar in size, then transfer the florets into a colander and rinse under water, and then add them over a dishcloth and pat dry

Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) olive oil

After a couple of minutes, add in the florets of broccoli and mix together, and then place them in a single layer and cook for 2 to 3 minutes without mixing, then mix the broccoli again, and once again place the florets in a single layer and cook for another 2 to 3 minutes without mixing, and then remove them from the pan and set aside

Using the same pan with the same heat, add in 2 tbsp (30 ml) olive oil, and then immediately add in the chopped onion and garlic, and mix continuously

After 4 minutes and the onion and garlic are lightly sautéed, add in the flour, mix continuously for 2 minutes, then add in the oregano and thyme, and quickly mix together

Slowly add in the broth while mixing continuously, once all the broth has been added, slowly add in the milk while mixing continuously

Once you end up with a creamy sauce with no lumps in it, add in the jarred beans (drained and rinsed), along with the sautéed broccoli, and season with salt & pepper, gently mix together, and then place a lid on the pan and lower to a low heat, simmer for 5 minutes or until the broccoli is just tender, then turn off the heat and remove the lid

Add in the grated cheese and lemon juice, and give it one final mix

Serve directly out of the pan, and top off with chopped chives, enjoy!