Broccoli Recipe

Prep broccoli

Trim broccoli stems and cut into uniform florets about 1 to 1.5 inches so they cook evenly. If stems are tender, peel tough outer layer and slice into 1/4-inch rounds to cook with florets.

Blanch

Bring 4 cups water and 1 tsp kosher salt to a rolling boil in a medium pot. Add broccoli florets and stems. Boil gently for 2 to 3 minutes until bright green and just tender when pierced with a fork. Do not overcook.

Shock

Immediately transfer the broccoli to a bowl of ice water (or very cold water) to stop cooking and preserve color. Let sit 1 to 2 minutes, then drain thoroughly and pat dry with paper towels or a clean kitchen towel.

Toast almonds (optional)

If using almond slices, warm a small dry skillet over medium heat. Add almond slices and toast, stirring, until golden and fragrant, about 2 to 3 minutes. Transfer to a small bowl to avoid burning.

Sauté garlic and finish broccoli

In a large skillet over medium heat, melt 2 tbsp butter with 1 tbsp olive oil. Add the peeled and minced garlic and cook 30 to 45 seconds until fragrant but not browned. Add the drained broccoli and sauté, tossing, for 1 to 2 minutes to heat through and coat with butter and oil.

Season

Remove skillet from heat. Sprinkle lemon zest, 1 tbsp lemon juice, 1/8 tsp crushed red pepper flakes, 1/4 tsp black pepper, and 1/2 tsp kosher salt over the broccoli. Toss to combine and taste; adjust salt or lemon as needed.

Serve

Transfer broccoli to a serving dish. Sprinkle toasted almond slices and 2 tbsp grated Parmesan over the top if using. Serve warm.