Method

Main

Prepare broccoli

Wash the broccoli and shake off excess water. Trim the stem and cut into medium florets (~1-1.5 inches). If the stems are thick, peel and slice them into 1/4-inch coins so they cook evenly.

Heat pan

Place a large skillet (10–12 inch) over medium-high heat. Add the olive oil and butter. Allow butter to melt and foam, watching so it doesn't brown (about 30–45 seconds).

Sauté garlic

Add the sliced or minced garlic and red pepper flakes to the pan. Sauté for 20–30 seconds, stirring constantly, until fragrant but not browned (browned garlic will taste bitter).

Add broccoli

Add the broccoli florets and stems to the pan. Toss to coat in the oil/butter and garlic mixture so the pieces are evenly coated.

Cook with steam

Season with half the salt and half the black pepper. Add 3 tablespoons of water, cover the pan with a tight-fitting lid, and reduce heat to medium. Steam for 3–4 minutes, until the broccoli is bright green and just tender when pierced with a fork.

Finish sautéing

Remove the lid and increase heat back to medium-high. Cook, stirring and tossing occasionally, for 1–2 minutes to evaporate remaining liquid and get light browning and char on the edges.

Add lemon and season

Remove the pan from heat. Immediately add the lemon zest and lemon juice, remaining salt and pepper, and toss to combine. Taste and adjust seasoning if needed.

Optional finishing

If using, sprinkle the grated Parmesan over the hot broccoli and toss briefly so it melts slightly. Finish with an extra drizzle (about 1 tsp) of olive oil if desired.

Serve

Transfer to a serving dish and serve hot as a side. Leftovers refrigerate up to 3 days; reheat in a skillet to preserve texture.

Sauteed Broccoli Recipe