Pan-seared Broccoli Recipe

Trim broccoli into uniform bite-sized florets. If stems are thick, peel and slice them into 1/4-inch rounds or matchsticks so they cook evenly with florets.

Rinse and thoroughly dry broccoli. Pat with paper towels or let drain in a colander; excess water inhibits searing.

Zest the lemon and then cut it in half. Reserve zest and half the lemon for squeezing at the end.

Blanching

Bring a medium pot of salted water to a rolling boil. Add broccoli and cook 1 to 2 minutes until bright green and slightly tender but still crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. If you prefer a firmer, more charred finished texture, skip blanching.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add the olive oil and swirl to coat.

Add the broccoli in a single layer (work in batches if necessary). Allow broccoli to cook undisturbed 2–3 minutes so a golden-brown sear forms on the bottom.

Stir or toss the broccoli, then add the butter and garlic. Continue to cook, stirring frequently, 2–3 more minutes until garlic is fragrant and broccoli reaches desired tenderness. If using blanched broccoli, this step takes less time—about 1–2 minutes more.

Season with salt, red pepper flakes, and black pepper while cooking. If the pan becomes very dry before broccoli is tender, add a tablespoon of water or stock and cover briefly (30–45 seconds) to steam and finish cooking, then uncover and let any excess moisture evaporate so you retain some char.

Remove the pan from heat. Add lemon zest and squeeze half the lemon over the broccoli, tossing to coat. Taste and adjust seasoning.

If using, sprinkle grated Parmesan or Pecorino and toasted nuts over the broccoli. Serve immediately while hot with extra lemon on the side.