This pan-roasted broccoli has a hidden “kick” in the red pepper flakes. A kiss of lemon juice adds a wonderful flavor while enhancing the bright green of the broccoli. And the butter at the end just brings it all together.
The up-side, this bright side dish cooks up quickly. The down-side, you will need to keep an eye on the broccoli and turn frequently to keep it from browning too much. It’s a fine line between pan-seared an burnt.
Broccoli is a cool-weather crop, hitting its stride in the spring and fall. Now is the time for broccoli, as the markets are full and the broccoli is fresh. While I am not a fan of Cabbage, broccoli ranks up there as one of my favorite spring/fall vegetables even if it is a part of the Cabbage family.
Pan-Roasted Broccoli with Garlic
1 bunch broccoli
1 tablespoon olive oil
2 large garlic clove, thinly sliced
1 pinch red pepper flakes
Kosher salt and freshly ground black pepper, to taste
3 tablespoons water
3 tablespoon lemon juice
2 tablespoons butter
Trim and peel the broccoli stems. Cut the florets into 1-inch pieces, and cut the stems on the bias 1/4 inch thick.
In a 10-inch skillet or fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring constantly, until just golden and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a small bowl.
Increase the heat to medium-high. Add the broccoli and red pepper flakes, and season with salt and black pepper. Sear, turning frequently.
Pour in the water and lemon juice. Lower heat to medium. Cover and steam for about 3 minutes. Uncover, lower heat to medium-low, add butter, stir. Continue to cook until the broccoli is lightly browned and crisp-tender and the liquid has evaporated, about 5 minute more. Transfer to a serving dish. Scatter the garlic on top and serve immediately.