Broccoli Recipe

Main

1. 1

   Prepare broccoli

   Wash the broccoli and pat dry. Trim the stems and cut into bite-sized florets so you have about 4 cups. If stems are thick, peel and slice them into 1/4-inch pieces and include with florets.

2. 2

   Heat pan

   Place a large skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Heat until butter melts and starts to shimmer but not brown (about 1 minute).

3. 3

   Sauté garlic

   Add the minced garlic to the pan and cook, stirring, for 20–30 seconds until fragrant (do not let it brown).

4. 4

   Cook broccoli

   Add the broccoli florets to the pan. Toss to coat with the oil, butter, and garlic. Sprinkle 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper over the broccoli. Sauté, stirring occasionally, for 2 minutes to get a light sear on the edges.

5. 5

   Steam to tender-crisp

   Pour 1/4 cup water into the pan and immediately cover with a lid. Reduce heat to medium and steam for 3–4 minutes, until the broccoli is bright green and tender-crisp (test with a fork; it should have some resistance).

6. 6

   Finish and season

   Remove the lid and increase heat to medium-high briefly to evaporate remaining liquid. Stir in remaining 1 tablespoon olive oil. Zest the lemon directly over the pan, then squeeze half the lemon's juice (about 1 tablespoon) over the broccoli. Add remaining 1/2 teaspoon salt, 3/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Toss to combine and heat through for 30 seconds.

7. 7

   Optional garnish

   Transfer broccoli to a serving dish. Sprinkle toasted sliced almonds and grated Parmesan over the top if using. Taste and adjust seasoning with additional salt, pepper, or lemon juice to taste.

8. 8

   Serve

   Serve immediately as a side dish. Leftovers can be stored airtight in the refrigerator for up to 3 days and reheated gently in a skillet or microwave.