Broccoli Recipe

Wash and trim

Rinse 1 lb broccoli under cold water. Trim the stem ends and separate into bite-sized florets. If stems are thick, peel the tough outer layer and slice the tender inner portion into 1/4- to 1/2-inch slices.

Preheat

If roasting: preheat oven to 425°F (220°C). If sautéing: heat a large skillet over medium-high heat.

Roast method

Toss broccoli florets with 2 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and minced garlic (reserve a little garlic if you prefer it less browned). Spread in a single layer on a rimmed baking sheet. Roast for 15–20 minutes, stirring or shaking the pan once halfway through, until edges are crisp and florets are tender and lightly browned.

Sauté method

Heat 1–1.5 tbs olive oil in the skillet until shimmering. Add minced garlic and cook 20–30 seconds until fragrant (do not let it burn). Add broccoli and 2–3 tbs water, cover and steam for 2–3 minutes to brighten and start cooking. Remove lid, increase heat to medium-high, add remaining oil, and sauté, stirring occasionally, until broccoli is tender-crisp and edges are charred in spots, about 4–6 minutes total.

Remove broccoli from heat or oven. Immediately zest half the lemon over the florets and squeeze 1–2 tbs fresh lemon juice (about half the lemon) to taste. Taste and adjust seasoning with additional salt and pepper if needed.

If using optional garnish, sprinkle 0.25 tsp red pepper flakes, 2 tbs grated Parmesan, and/or 2 tbs toasted sliced almonds over the broccoli. Toss gently to combine and serve warm.