Broccoli With Garlic Recipe

Trim and cut

Wash the broccoli and shake off excess water. Trim the stem, peel if tough, and cut into uniform bite-sized florets (about 1-1.5 inch pieces) so they cook evenly.

Blanch (optional — for brighter color and tender-crisp texture)

Bring a large pot of salted water to a rolling boil. Add the broccoli florets and cook for 1.5 to 2 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry. (If you prefer a softer texture skip blanching and proceed to sauté directly.)

Heat oil and butter

In a large skillet over medium heat, add the olive oil and butter. Warm until the butter is melted and begins to foam but not brown, about 1 minute.

Sauté garlic

Add the minced garlic to the skillet and cook, stirring constantly, until fragrant and just beginning to turn golden, about 30 to 45 seconds. Be careful not to burn the garlic.

Add broccoli

Add the prepared broccoli florets to the skillet. Increase heat to medium-high and toss to coat the florets in the garlic oil. Sauté, stirring or tossing occasionally, until the broccoli is tender-crisp and edges are lightly browned, about 4 to 6 minutes (if blanched, 2 to 3 minutes to heat through and brown).

Season and finish

Season with kosher salt, freshly ground black pepper, and red pepper flakes. Squeeze the fresh lemon juice over the broccoli and toss to combine. Taste and adjust seasoning as needed.

Transfer the garlic broccoli to a serving dish. If using, sprinkle grated Parmesan and toasted sliced almonds on top for extra flavor and crunch. Serve immediately.