I'd just assumed that this was one of those vegetable dishes that everyone makes. But considering the number of requests I've gotten recently for my recipe for sautéed broccoli, it appears I was wrong. I have posted a recipe in the past for Grilled Broccoli, but I tend to make this version--in a pan atop the stove--far more frequently. Like once a week. I've been following David Gingrass's recipe from Food & Wine for years (although I sometimes skip the water step entirely). Between the garlic, crushed red pepper and lemon juice, it's downright irresistible (i.e., I eat a quarter of it before it even hits the table!).
Note: When I do use water, I start with a 1/4 cup of water in Step 2 and add more, as needed.
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water (I start with 1/4 cup and add additional 1/4 cup as needed)
3 garlic cloves, thinly sliced (I roughly chop)
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. (While Gingrass doesn't suggest this, I turn the broccoli over at this point so the other side can brown.)
Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. (If you decide to skip the water as I sometimes do, just keep sautéing in oil.)
Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes.
Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.