Broccoli Recipe

Prepare broccoli

Wash the broccoli. Trim and separate into bite-size florets (about 4 cups). Peel the thick outer layer of the stem with a vegetable peeler and slice the tender inner stem into 1/4-inch rounds (about 1 cup). Pat dry.

Prepare aromatics and citrus

Peel and mince 3 garlic cloves. Zest the lemon, then cut it in half and reserve juice. Chop 2 tablespoons fresh parsley.

Blanch broccoli (optional but recommended for bright color and tender-crisp texture)

Bring a large pot of salted water to a boil. Add the broccoli florets and sliced stems and cook for 1 1/2 to 2 minutes until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry.

Sauté aromatics

In a large skillet over medium heat, add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When the butter is melted and the oil shimmers, add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Cook broccoli

Add the blanched and dried broccoli florets and stems to the skillet. Increase heat to medium-high and sauté, stirring occasionally, for 3–5 minutes until edges begin to brown and broccoli is tender-crisp. If pan seems dry, add up to 1 tablespoon more olive oil.

Season and finish

Season the broccoli with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Add the lemon zest and squeeze half the lemon's juice over the broccoli (reserve the other half for extra brightness if desired). Toss to coat and cook 30 seconds more. Stir in chopped parsley.

Transfer the broccoli to a serving dish. If using, sprinkle 1/4 cup grated Parmesan and 2 tablespoons toasted sliced almonds over the top. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve warm.