Rinse the broccoli under cold water. Trim the tough stem ends and peel the outer fibrous layer of the thicker stalks if desired. Cut the crowns into uniform florets about 1 to 1½ inches across so they cook evenly. Slice any remaining tender stem into 1/4-inch coins.

Measure and have ready the water, olive oil, butter (if using), minced garlic, lemon juice, and seasonings.

Cook

Steam until crisp-tender

Place a medium skillet with a tight-fitting lid over medium-high heat. Add 1 cup water to the skillet and bring to a simmer. Add the broccoli florets and stems in an even layer. Cover and steam for 3 to 4 minutes, checking for doneness at 3 minutes — the broccoli should be bright green and just tender when pierced with a fork (crisp-tender). Drain any remaining water.

Sauté with garlic

Reduce the heat to medium. Add the olive oil and butter to the same skillet. When the butter is melted and oil is shimmering, add the minced garlic and sauté for 20–30 seconds until fragrant (do not brown). Add the steamed broccoli back to the skillet and toss to coat, cooking 1 to 2 minutes to allow edges to develop slight color.

Season with salt, black pepper, and red pepper flakes (if using) and squeeze the lemon juice over the broccoli. Toss to combine and warm through, about 30 seconds.

Finish & Serve

Transfer the broccoli to a serving dish. Sprinkle with grated Parmesan if using, add toasted almond slices or walnuts and lemon zest for brightness. Taste and adjust seasoning with additional salt, pepper or lemon juice as needed.

Serve immediately as a side or let cool to room temperature to add to salads. Leftovers keep in an airtight container in the refrigerator for up to 3 days.