Broccoli Recipe

Wash and cut

Trim the broccoli: remove tough stems and any discolored parts. Cut crowns into bite-size florets (about 1 to 1½ inches). If using stalk, peel the outer tough layer and slice the stalk into ¼-inch coins or matchsticks.

Prepare blanching station (optional)

If you want brighter green, bring 4 cups water and 1 tsp salt to a rolling boil in a medium pot. Fill a bowl with 1 cup ice and cold water to make an ice bath and set beside the stove.

Drop prepared florets into the boiling salted water for 1 to 2 minutes until bright green and just tender-crisp. Using a slotted spoon, transfer immediately to the ice bath to stop cooking for 1 minute. Drain well and pat dry.

Heat a large skillet over medium-high heat. Add 2 tbs extra-virgin olive oil and swirl to coat.

Add the minced garlic and cook 20 to 30 seconds, stirring, until fragrant but not browned.

Add the broccoli (blanched and drained or raw) in an even layer. Cook, stirring or tossing occasionally, for 4 to 6 minutes until tender-crisp and edges begin to brown. If using raw broccoli and pan seems dry, add 1 to 2 tbs water and cover for 1 to 2 minutes to steam and soften.

Season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 0.25 tsp red pepper flakes. Toss to combine.

Remove from heat and stir in 1 tbs fresh lemon juice and 2 tbs grated Parmesan, if using. Taste and adjust seasoning; add more lemon or salt if desired.

Transfer to a serving dish and serve warm.