Ingredients:

  • 1 lb (450g) fresh broccoli florets, cut into bite-sized pieces
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (30g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1/4 tsp (1.5g) red pepper flakes
  • 1 tsp (5ml) fresh lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Heat the olive oil in a 12-inch cast iron or stainless steel skillet 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 deeply browned.
  2. Toss the broccoli and add 1 tablespoon of water to the pan. Immediately cover with a lid for 60 seconds to steam the stems through.
  3. Remove the lid and push the broccoli to the sides of the pan. Drop the butter into the center; once foaming, stir in the minced garlic and red pepper flakes for 30 seconds until fragrant, then toss everything together to coat.
  4. Remove from heat and stir in the lemon juice, salt, and black pepper to finish.