Ingredients
• 2 large heads of fresh broccoli (cut into bite-sized florets)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons grated Parmesan cheese (optional)
Preparation
1. Prep the Broccoli: Wash the broccoli florets and pat them dry. If the stems are thick, peel and slice them into thin rounds to ensure they cook evenly.
2. Blanch (Optional for extra tenderness): Bring a pot of salted water to a boil. Drop the broccoli in for 2 minutes, then immediately drain and rinse with cold water to keep the bright green color.
3. Sauté Garlic: In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant but not browned.
4. Cook: Add the broccoli florets to the skillet. Season with salt and black pepper. Toss well to coat every piece in the garlic butter.
5. Steam-Fry: Sauté for 5–7 minutes, stirring occasionally. If you prefer it softer, add 1 tablespoon of water and cover with a lid for 2 minutes.
6. Finish: Remove from heat. Drizzle with fresh lemon juice and sprinkle with Parmesan cheese if using.
7. Serve: Serve immediately while hot and crisp-tender.