Parmesan Broccoli

Another recipe from Keepers.

Serves 4.

Salt
1 large head of broccoli (about 1-1/4 lbs), cut into small florets
2 tablespoons olive oil
2 garlic cloves, thinly sliced
Pinch of crushed red pepper flakes
Grated zest of 1 lemon, and juice
Freshly grated Parmesan or pecorino cheese

Bring a large pot of water to a boil over high heat and season it generously with salt; it should taste like seawater. When it returns to a boil, add the broccoli and gently boil, stirring once or twice, until crisp-tender, about 2 minutes. Drain and pat dry.

In a large skillet, heat the oil, garlic and pepper flakes over medium heat. Cook, stirring occasionally, until the garlic is fragrant and just starting to turn golden, about 2 minutes. Add the blanched broccoli and cook, stirring often, until coated with the oil and heated through, about 2 minutes. Add the lemon zest and a big splash of lemon juice, season with salt, and toss to combine. Check the seasonings and serve topped with a generous sprinkling of the cheese.

Tip: There's no need to discard broccoli's hard stalks - they taste great and have more fiber than the florets. Just peel them, cut into chunks, and use as you would the florets, cooking them a little longer if needed. Or you can cut them very thin and eat them raw out of hand, add them to salads, or cut the stems, too and make a broccoli slaw.