Broccoli Recipe

Trim the broccoli: remove thick lower stem, separate into bite-sized florets. If stems are tender, peel outer tough layer and slice stems into 1/4-inch coins.

Peel and finely mince 3 garlic cloves. Zest the lemon and then juice it; reserve both separately.

Measure out olive oil, butter, salt, pepper, red pepper flakes (if using), parsley, and Parmesan so they are ready at the stove.

Bring 1 cup of water to a rolling simmer in a large skillet with a tight-fitting lid (use 1 cup water to allow steaming; if you prefer boiling, use a pot of salted water and more water).

Add the broccoli florets and stems to the skillet, cover, and let steam for 2–3 minutes until bright green and just tender when pierced with a fork. Remove lid and drain any excess water, reserving a tablespoon or two of the cooking liquid.

If you prefer raw-crisp broccoli skip the blanch step and proceed to the next section.

Heat oil and butter

In the same large skillet over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When butter has melted and starts to shimmer, add the minced garlic.

Cook garlic for 30–45 seconds, stirring constantly, until fragrant but not browned.

Add the blanched (or raw) broccoli to the skillet. Toss to coat in the oil and garlic. If pan is dry, add 1–2 tablespoons of the reserved cooking liquid (or plain water) to help create steam and prevent burning.

Season with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes if using. Continue sautéing for 3–5 minutes, stirring occasionally, until broccoli is tender-crisp and has a few lightly browned edges.

Turn off the heat. Add the lemon zest, 1 tablespoon lemon juice (taste and add more if desired), and 2 tablespoons chopped parsley. Toss to combine.

Taste and adjust seasoning. If using, sprinkle 1 tablespoon grated Parmesan over the broccoli and toss briefly to melt slightly.

Transfer broccoli to a serving dish. Finish with a light drizzle of extra-virgin olive oil or an extra squeeze of lemon if desired. Serve hot as a side dish.

Leftovers: refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat to preserve texture.