Broccoli Recipe

Wash and trim

Rinse the broccoli crowns under cold running water. Pat dry with a kitchen towel. Trim off the tough stem ends and cut the crowns into florets roughly 1 to 1 1/2 inches in size so they cook evenly.

Prepare garlic and lemon

Peel and mince the garlic. Juice half a lemon (you need about 1 tablespoon). Have the olive oil, salt, pepper, and red pepper flakes measured and ready.

Blanch (optional for bright green and tender-crisp)

Bring a large pot of salted water to a rolling boil. Add the broccoli florets and cook for 1½ to 2 minutes until bright green and slightly tender. Immediately transfer florets to a bowl of ice water to stop cooking. Drain and pat dry. (If you prefer a firmer roasted texture, skip blanching and proceed directly to roasting.)

Sear or roast

Preheat oven to 425°F (220°C) if roasting. For stovetop searing: heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Add the broccoli florets in a single layer. Season with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes. Cook, stirring occasionally, for 6–8 minutes until florets are caramelized at the edges and tender. For oven roasting: toss florets with olive oil, garlic, salt, pepper, and red pepper flakes on a rimmed baking sheet and roast for 12–16 minutes, stirring once, until edges are browned and tender.

Remove broccoli from heat. Transfer to a serving bowl or leave on the baking sheet. Immediately toss with 1 tablespoon fresh lemon juice to brighten the flavor. Sprinkle 2 tablespoons grated Parmesan over the hot broccoli so it melts slightly. Add the toasted almond slices if using.

Taste and adjust seasoning, adding more salt, pepper, or lemon as desired. Serve warm as a side.