Broccoli Recipe

Prep broccoli

Wash a 1 lb head of broccoli and pat dry. Cut into even florets about 1 to 1-1/2 inches so they cook uniformly. If stems are thick, peel the outer tough layer and slice the stems into 1/4-inch coins.

Blanch (optional for brighter color)

Bring a large pot of salted water to a boil. Add the florets and stems and cook for 1 minute. Immediately transfer broccoli to a bowl of ice water to stop cooking. Drain and pat dry. (If you prefer skip blanching and roast or sauté directly.)

Roast or Sauté

Preheat oven to 425°F (220°C) if roasting. Toss broccoli with 2 tbs olive oil, 2 tsp minced garlic, 1 tsp kosher salt, and 1 tsp black pepper in a bowl. For roasting: spread on a rimmed baking sheet in a single layer and roast 12–16 minutes until edges are caramelized and tender, stirring once halfway through. For sautéing: heat a large skillet over medium-high heat, add olive oil, then add broccoli in a single layer and cook 6–8 minutes, stirring occasionally, until crisp-tender and browned in spots. Add garlic in the last 1–2 minutes to avoid burning.

Finish

Remove broccoli from heat. Toss with 1 tbs fresh lemon juice and 1 tsp red pepper flakes. Taste and adjust salt and pepper.

Sprinkle 2 tbs grated Parmesan and/or 2 tbs toasted sliced almonds over the broccoli before serving for added flavor and crunch.