Broccoli Recipe

Trim and cut

Rinse the broccoli under cold water. Trim any tough ends from the crowns. Cut the crowns into bite-size florets (about 1 to 1 1/2 inches). If using stems, peel the tough outer layer with a vegetable peeler, then slice the stems into 1/4-inch coins or sticks so they cook at the same rate as the florets.

Zest the lemon, then halve and juice it. Mince the garlic. Measure out oil, butter, and seasonings.

Heat the pan

Place a large skillet or sauté pan over medium-high heat. Add the olive oil and butter and heat until the butter melts and the oil shimmers (about 1 minute).

Sear the broccoli

Add the broccoli florets and sliced stems in a single layer as much as possible. Let them cook undisturbed for 2 minutes to develop a light char on the underside.

Add aromatics

Push the broccoli toward the edges of the pan, add the minced garlic to the center and cook for 20–30 seconds until fragrant (do not let the garlic burn). Stir the garlic into the broccoli to combine.

Steam to finish

Pour the 3 tablespoons of water or broth into the pan and immediately cover with a tight-fitting lid. Reduce heat to medium, and steam for 2–3 minutes until the broccoli is bright green and knife-tender but still crisp. Cook an additional minute if you prefer softer broccoli.

Season and finish

Remove the lid. Sprinkle the kosher salt, black pepper, and red pepper flakes over the broccoli. Toss to coat and cook uncovered for 30 seconds to evaporate excess moisture. Remove from heat, then add the lemon zest and 1 tablespoon lemon juice; toss well. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.

Transfer the broccoli to a serving dish. If using, sprinkle grated Parmesan and toasted sliced almonds over the top. Serve immediately as a side or cooled for salads and bowls.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave; add a splash of water or broth to refresh texture.