Broccoli Recipe

Prepare broccoli

Wash broccoli heads under cold running water. Trim off thick stems and separate into bite-sized florets so you have about 4 cups. If stems are tender, peel outer tough layer and slice into 1/4-inch coins.

Mince garlic and zest lemon

Peel and finely mince 2 garlic cloves. Use a microplane to zest 1 lemon, then squeeze 1 tablespoon of juice and set both aside.

Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4 cups water). Add broccoli florets and cook 1 1/2 to 2 minutes until bright green and slightly tender. Immediately transfer florets to a bowl of ice water to stop cooking. Drain well and pat dry. (If you prefer softer broccoli or are short on time, skip blanching and proceed to sautéing a minute or two longer.)

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams and oil shimmers, add the minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add the drained broccoli florets to the skillet in an even layer. Let cook undisturbed 2 minutes to develop a light char, then toss or stir and cook another 2–3 minutes until heated through and edges have some browning. If you skipped blanching, cook 4–6 minutes total until fork-tender.

Season with 1 teaspoon coarse salt and 1/2 teaspoon black pepper, stirring to coat. Reduce heat to low.

Turn off heat. Add 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest, tossing to combine. Stir in 2 tablespoons grated Parmesan cheese until lightly melted and coats the broccoli.

Taste and adjust seasoning: add more salt, pepper, or lemon as desired. Sprinkle with 2 tablespoons toasted sliced almonds and, if you like a little heat, 1/4 teaspoon red pepper flakes.

Transfer to a serving dish and serve immediately as a side or warm salad.