Simple Lemon-Garlic Broccoli

1. 1
   prep

   Cut the broccoli into florets.

   Wash the broccoli and trim into medium, even-sized florets so they cook at the same rate.

   TIPDon't discard the stem — peel and slice it into thin coins, it cooks just as tender as the florets.
2. 2
   boil · ~3 min

   Blanch the broccoli.

   1.Bring 4 cups of water with a pinch of salt to a rolling boil.

   2.Add broccoli florets and cook until bright green and just tender (2-3 minutes).

   3.Drain immediately and plunge into a bowl of ice water to stop the cooking.

   TIPThe ice bath locks in the bright green color. Skip it and the broccoli keeps cooking and turns dull.
3. 3
   saute · ~2 min

   Sauté the garlic until golden.

   1.Heat olive oil in a large skillet over medium-low heat.

   2.Add the sliced garlic and cook gently until fragrant and just golden at the edges (1-2 minutes).

   TIPKeep the heat low — garlic burns fast and turns bitter. Pull it off the heat the moment it turns pale gold.
4. 4
   saute · ~2 min

   Toss the broccoli with garlic oil.

   1.Drain the blanched broccoli well and add it to the skillet.

   2.Toss for 2 minutes until the florets are coated in the garlic oil and heated through.
5. 5
   garnish

   Finish with lemon, salt, and pepper.

   1.Remove the skillet from heat and squeeze fresh lemon juice over the broccoli.

   2.Season with a pinch of salt and a pinch of black pepper.

   3.Toss once more and transfer to a serving bowl.

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