Sautéed Broccoli Recipe

Trim broccoli into uniform florets about 1–1½ inches each. If stems are thick, peel and slice them into 1/4–1/2-inch coins so they cook at the same rate as florets.

Peel and finely mince the garlic cloves. Peel and thinly slice the shallot.

Heat pan

Place a large skillet or sauté pan over medium-high heat. Add the olive oil and heat until shimmering but not smoking, about 1 minute.

Add the sliced shallot and cook, stirring, until softened and translucent, about 1–2 minutes.

Add the broccoli florets and a pinch of the kosher salt. Toss to coat in the oil and shallots. Spread florets into a single layer and let cook undisturbed for 2–3 minutes to get some color on the cut sides.

Stir the broccoli, then lower heat to medium. Add the minced garlic and continue to cook, stirring frequently, for another 1–2 minutes until garlic is fragrant and broccoli is bright green and beginning to tenderize.

If the pan is too dry or broccoli needs more time to become tender, add 1–2 tablespoons of stock (or water), cover the pan, and steam for 2–3 minutes until broccoli reaches desired tenderness. Uncover and let any excess liquid evaporate over medium-high heat for 30–60 seconds.

Stir in the butter so it melts and coats the broccoli; this adds richness and helps carry the seasoning.

Season with the remaining kosher salt, freshly ground black pepper, and red pepper flakes. Taste and adjust seasoning as needed.

Remove the pan from the heat. Drizzle the lemon juice over the broccoli and toss to combine.

If using, sprinkle the grated Parmesan (or Pecorino) and toasted sliced almonds over the broccoli and toss gently to distribute.

Transfer to a serving dish and serve hot as a side dish.