V3. Sautéed Broccoli Recipe

Main

1. 1

   Prep the broccoli

   Wash the head of broccoli under cold water. Trim off the thick stem ends and cut into medium-sized florets so pieces cook evenly (about 1–1½ inch each). If some stem remains, peel tough outer skin and slice into 1/4-inch coins.

2. 2

   Blanch (optional — speeds cooking and brightens color)

   Bring a medium pot of salted water to a rolling boil. Add the broccoli florets and blanch for 1 minute. Immediately transfer florets with a slotted spoon to a bowl of ice water to stop cooking. Drain well and pat dry on paper towels. (If skipping blanching, proceed with raw florets; sauté time will increase by ~2–3 minutes.)

3. 3

   Heat the pan

   Place a large skillet or sauté pan over medium-high heat. Add the olive oil and let it shimmer but not smoke (about 30–45 seconds). Add the butter and swirl until melted and foamy.

4. 4

   Aromatics

   Add the sliced garlic and red pepper flakes to the pan. Sauté, stirring constantly, for 30–45 seconds until the garlic is fragrant and just beginning to turn golden. Watch closely to avoid burning.

5. 5

   Sauté the broccoli

   Add the drained broccoli florets to the pan in a single layer as much as possible. Let them sear without moving for 1–2 minutes to develop some brown color, then toss or stir and continue to cook, stirring occasionally, for 3–5 minutes more until broccoli is tender-crisp and edges are nicely browned. If you skipped blanching, cook for a total of 6–8 minutes, stirring frequently to prevent burning, until tender to desired doneness.

6. 6

   Season and finish

   Season with kosher salt and freshly ground black pepper. Squeeze the lemon juice over the broccoli and toss to combine. If using, sprinkle the grated Parmesan cheese and toss briefly until cheese melts slightly and coats the florets.

7. 7

   Serve

   Transfer to a serving dish and taste; adjust seasoning with a pinch more salt, pepper, or lemon if needed. Serve hot as a side dish.