Tender Stem Broccoli Recipe

Rinse and trim

Rinse the tenderstem broccoli under cold running water to remove any grit. Trim just the very bottom of the stems (about 0.5–1 cm) if woody, leaving the slender stalks intact.

Mince and zest

Peel and finely mince the garlic cloves. Zest the lemon and cut it in half; reserve one half for juice and the other for serving. Finely chop the parsley leaves and set aside.

Prepare blanching station (optional)

If you prefer a bright green, tender-crisp texture, bring 2 liters of water to a rolling boil in a wide pot and prepare a bowl of ice water (about 4 cups). Salt the boiling water with 1/2 teaspoon of the sea salt.

Blanch the tenderstem broccoli in the boiling salted water for 1 to 2 minutes until the stems are bright green and just tender. Immediately transfer the broccoli to the ice water to stop cooking and preserve color. Drain thoroughly and pat dry. If you skip blanching, proceed with raw broccoli in the sauté step but increase cooking time by 1–2 minutes.

Heat oil and butter

In a large heavy skillet over medium-high heat, add 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter. When the butter foams and the oil shimmers (about 1 minute), reduce heat to medium.

Cook garlic

Add the minced garlic to the skillet and sauté, stirring, for 20–30 seconds until fragrant but not browned.

Add broccoli

Add the drained tenderstem broccoli to the pan in a single layer. Increase heat to medium-high and cook, stirring or tossing every 30 seconds, for 2–4 minutes until the stems are tender-crisp and have light charred/blistered spots. If you didn't blanch, cook 3–6 minutes until desired tenderness.

Season and deglaze

Season with the remaining 1/2 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and (optional) 1 teaspoon red pepper flakes. Squeeze the juice of half the lemon over the broccoli and toss. If the pan is very dry and there are brown bits, add a tablespoon of water or lemon juice to deglaze and loosen flavorful bits.

Finish and serve

Turn off the heat and stir in the chopped parsley and 2 tablespoons grated Parmesan (if using). Taste and adjust seasoning. Transfer to a serving platter, grate a little lemon zest over the top and serve immediately with the remaining lemon half on the side.