Cut the broccoli into bite-sized florets. Discard the tough stems. Use a sharp knife for a clean cut, and peel the stem to remove the tougher outer layer. As you chop, you’ll enjoy the fresh scent of broccoli. Aim for a tender but slightly firm texture. Avoid overcooking the broccoli. Don’t chop it too small, or it won’t cook evenly.

Boil a pot of water with a generous tablespoon of salt. Add the broccoli florets and cook for about 1 minute, until they turn bright green. This change shows that the broccoli is cooked well. Immediately transfer the blanched broccoli to an ice bath to stop cooking.

The broccoli should still have some crunch. Use enough ice in the bath to prevent further cooking.

Sauté the Broccoli: Heat a large pan over medium-high heat and add extra virgin olive oil. Then, add minced garlic and sauté for about 1 minute, until fragrant. Enjoy the aroma filling your kitchen. Be careful not to burn the garlic, as it can taste bitter. Add the blanched broccoli to the pan and sauté for 3-5 minutes until tender but not mushy.

The broccoli should still have some crunch. Don’t overcrowd the pan, or the broccoli will steam rather than sear. Cook in batches if needed.

Zest the lemon, avoiding the bitter white pith, and squeeze out the juice. Add the lemon zest, lemon juice, salt, pepper, and optional crushed red pepper flakes to the broccoli. Toss everything together for about a minute to blend the flavors. You’ll notice the bright lemon, rich garlic, and earthy broccoli come together to create a tasty combination.

The broccoli should taste flavorful and aromatic, with a good balance of textures. If it’s too dry, add a bit more lemon juice. Taste the broccoli as you go to keep the flavors balanced.