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Frequently paired with
The best thing to pair and share with BROCCOLI
Ingredients
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Main
Finishing
Method
Main
Prepare broccoli
Wash the head of broccoli under cold water. Cut into bite-size florets, about 4 cups packed. Trim and peel the lower part of the stems and slice into 1/4-inch coins to use as well.
Blanch (optional, for brighter color)
Bring a medium pot of salted water to a boil. Add the broccoli florets and stems and cook 1 minute until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking. Drain well and pat dry with a kitchen towel or paper towels.
Sauté garlic and broccoli
Heat a large skillet over medium heat. Add 2 tbs extra-virgin olive oil. When oil shimmers, add the sliced garlic and cook 30–60 seconds, stirring, until fragrant and just beginning to turn golden (watch carefully to prevent burning). Add the broccoli (blanched and drained, or raw if you skipped blanching). Increase heat to medium-high and toss to coat with oil and garlic. Cook 4–6 minutes, stirring occasionally, until broccoli is tender-crisp and has a few browned edges. If pan is getting too dry, add a splash (1–2 tbs) of water and cover briefly to steam.
Season
Season the broccoli with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning as needed.
Finishing
Finish and serve
Remove skillet from heat. Drizzle 1 tbs fresh lemon juice over the broccoli and add 1 tsp lemon zest if using. Toss to combine. If desired, sprinkle 2 tbs grated Parmesan and 1/4 tsp red pepper flakes, toss lightly, and transfer to a serving dish. Serve warm.