Ingredients:

  • 1 large head of broccoli (approx. 600g / 1.3lbs), cut into florets
  • 2 tablespoons olive oil, extra virgin
  • 2 cloves garlic, minced (approx. 10g / 0.35oz)
  • 1 red chili, finely chopped (seeds removed for less heat, approx. 5g / 0.2oz)
  • Zest and juice of 1 lemon (approx. 5g zest / 30ml juice)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons toasted pine nuts (optional, for garnish)

Instructions:

  1. Wash and cut the broccoli into uniform florets. Pat dry.
  2. In a small bowl, whisk together the olive oil, minced garlic, chopped chili, lemon zest, lemon juice, red pepper flakes (if using), salt, and pepper.
  3. Heat the skillet over medium-high heat until smoking hot. Add the broccoli florets in a single layer (work in batches if needed to avoid overcrowding). Cook for 3-5 minutes, without moving them, until they are nicely charred on one side. Flip and cook for another 2-3 minutes until slightly tender-crisp and charred on the other side.
  4. Remove the broccoli from the skillet and immediately transfer it to a serving bowl. Pour the lemon-chili dressing over the broccoli and toss gently to coat. Garnish with toasted pine nuts (if using) and serve immediately.