Ingredients:

  • 1 lb (450g) broccoli florets, cut into bite-sized pieces
  • 3 cloves (15g) garlic, thinly sliced
  • 1 medium (50g) lemon, zested and juiced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (14g) unsalted butter
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • ¼ cup (25g) grated Parmesan cheese (optional)

Instructions:

  1. Heat the olive oil in a 12-inch cast-iron skillet or heavy stainless steel pan over medium-high heat until it shimmers. Add the broccoli florets in a single layer and let them sit undisturbed for 2-3 minutes until the bottoms are mahogany-colored and fragrant.
  2. Pour in 1 tablespoon of water and immediately cover the pan with a lid for 60-90 seconds to flash-steam the stems. Remove the lid and let any remaining moisture evaporate.
  3. Reduce heat to medium. Stir in the butter and sliced garlic. Sauté for 1-2 minutes until the garlic is nutty and golden.
  4. Turn off the heat. Stir in the lemon juice, lemon zest, salt, and pepper. Toss well to glaze. Sprinkle with optional Parmesan cheese immediately before serving.