Broccoli Recipe

Trim broccoli: remove thick lower stem, cut head into evenly sized florets (about 1–1½ inches). If stems are tender, peel tough outer layer and slice into 1/4-inch coins.

Slice garlic thinly, zest the lemon then cut it in half and juice one half (reserve rest). Chop parsley and measure out oil, butter, and seasonings.

Blanch for color and tenderness

Bring a medium saucepan with 1 cup water (or broth) and a pinch of salt to a simmer. Add broccoli florets and simmer gently, uncovered, for 2–3 minutes until bright green and just tender. Drain in a colander and immediately transfer to a bowl of ice water to stop cooking. Drain well and set aside.

Sauté garlic

Heat a large skillet over medium heat. Add olive oil and butter. When butter melts and begins to foam, add the sliced garlic and red pepper flakes (if using). Sauté, stirring constantly, 30–60 seconds until fragrant and just beginning to turn golden — do not burn.

Finish broccoli

Add the drained broccoli to the skillet and toss to coat in the garlic oil. Sauté 2–3 minutes, stirring occasionally, until heated through and edges get a little char. Season with salt and black pepper.

Add lemon: remove skillet from heat, add lemon zest and juice of half the lemon, then toss in the chopped parsley. Taste and adjust seasoning — add more lemon or salt if desired.

Optional finish: sprinkle grated Parmesan over the broccoli while still warm and toss briefly to melt.

Transfer to a serving dish and serve immediately as a side. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or oil if dry.