Fresh Broccoli Recipe

Prepare broccoli

Rinse 1 lb fresh broccoli under cold water. Trim tough stems and cut into evenly sized florets (about 1 to 1½ inches) so they cook uniformly. If stems are tender, peel the outer fibrous layer and slice into ¼–½ inch pieces.

Blanch

Bring 4 cups water and 1 tsp coarse salt to a rolling boil in a large pot over high heat. Add the broccoli florets and stems in a single layer, return to a boil, and cook uncovered for 2 to 3 minutes until bright green and just tender when pierced with a fork (still slightly crisp).

Shock

While broccoli cooks, fill a large bowl with ice water. Using a slotted spoon or sieve, transfer broccoli immediately to the ice water to stop cooking and set color. Let sit 1–2 minutes, then drain thoroughly and pat dry on a clean kitchen towel or paper towels.

Warm and season

For a simple warm side: heat 1 tbsp unsalted butter and 1 tsp extra-virgin olive oil in a sauté pan over medium heat until butter foams. Add the drained broccoli and sauté 1 to 2 minutes, tossing to coat and heat through.

Finish and serve

Remove pan from heat. Stir in 1 tsp fresh lemon juice, 0.25 tsp freshly ground black pepper, and 2 tbsp grated Parmesan cheese if using. Taste and adjust seasoning with additional salt if necessary. Sprinkle 0.25 tsp red pepper flakes for heat if desired. Serve immediately.

Serve chilled (alternative)

If serving cold as a side for chili, after shocking and draining, toss broccoli with 1 tsp olive oil, 1 tsp lemon juice, 2 tbsp grated Parmesan, 0.25 tsp black pepper and a pinch of salt. Chill for 15–30 minutes before serving.