Ingredients

• 3 T. extra-virgin olive oil
• 2 heads of broccoli (1¼ pounds total), stems peeled and heads halved lengthwise
• ½ cup water
• 3 cloves garlic, thinly sliced
• Pinch crushed red pepper
• Salt & freshly ground black pepper
• 2 T. freshly squeezed lemon juice

Directions

In a large, deep skillet, heat 2 tablespoons of olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom (about 8 minutes.) Add the water, cover, and cook until the broccoli is just tender ant the water has evaporated (about 7 minutes.) Add the remaining 1 tablespoon of olive oil to the skillet along with the garlic and the crushed red pepper. Cook until the garlic is golden brown (about 3 minutes.) Season the broccoli with salt and pepper, drizzle with the lemon juice, and serve.

Credit:

Food and Wine, Sept 2008 Contributed by Kristin Knutson