Broccoli Recipe
Make Broccoli Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Method
Main
Prep the broccoli
Trim the broccoli: remove thick woody stems, keeping tender stalk attached to florets. Cut crowns into uniform florets about 1 to 1.5 inches across so they cook evenly. If you have thicker stalk pieces, peel the tough outer layer and slice the stalk into 1/4-inch coins or sticks.
Blanch (optional, for bright color and tender-crisp texture)
Bring a medium pot of salted water (about 4 cups) to a rolling boil. Add 1 tsp kosher salt. Add broccoli florets and cook 1.5 to 2 minutes until bright green and slightly tender. Immediately transfer to a large bowl of ice water to stop cooking. Drain thoroughly and pat dry with a towel. (If you prefer roasting or sautéing directly, skip this step.)
Sauté method
Heat a large skillet over medium-high heat. Add 2 tbs olive oil and let warm until shimmering but not smoking. Add minced garlic and cook 20–30 seconds until fragrant, stirring constantly to avoid browning. Add broccoli (blanched and drained or raw), sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, and the red pepper flakes if using. Toss to coat and cook, stirring or shaking the pan, 5–7 minutes for blanched florets or 7–10 minutes for raw florets, until broccoli is tender when pierced with a fork and has some charred/browned edges. If the pan gets too dry, add 1–2 tbs water and cover briefly to steam for 1 minute.
Roast method (alternative)
If you prefer roasting, preheat oven to 425°F (220°C). Toss broccoli florets with olive oil, minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper and red pepper flakes in a bowl. Spread in a single layer on a rimmed baking sheet. Roast 15–20 minutes, stirring once halfway through, until edges are browned and crisp-tender.
Finish and serve
Once broccoli is tender and slightly browned, remove from heat. Add lemon juice and lemon zest; toss to combine. Taste and adjust seasoning, adding the remaining 1 tsp kosher salt if needed and remaining 1/2 tsp black pepper. Sprinkle grated Parmesan over the hot broccoli if using and toss gently so it melts slightly. Serve hot as a side dish or let cool for a warm salad.