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Author Notes: This is one of the most simple recipes in my repertoire, but I think it was this broccoli that got me married. The key to this tasting great is not to overcook the broccoli, not to burn the garlic, and to add the lemon juice at the right time. If added too early, the water from the lemon will start to steam the broccoli, and you'll lose both crunch and flavor. We like it with some kick, but you can adjust red pepper to your taste. —Alanna Bergman
- 1 bunch broccoli, cut off of head into pieces about 1/2" wide
- 2 teaspoons red pepper flakes
- 2-3 tablespoons EVOO
- 5-6 cloves of minced garlic
- 1/2 lemon (for squeezing)
- Heat olive oil in pan over medium heat. Add broccoli once the oil is hot. The above oil suggestions are an estimate (i.e. depending on how much broccoli you end up with). Basically, you want the broccoli to be sufficiently coated and with enough left in the pan to cook the garlic, but without having everything swimming in oil. So add more or less as necessary.
- Cook the broccoli for 2-3 minutes, stirring often to cook evenly prevent from burning.
- Add the garlic and red pepper, and cook for 2-3 more minutes until garlic softens. Continue stirring.
- Remove from flame and transfer to serving bowl. Squeeze lemon immediately after transferring.