Start by rinsing the broccoli and chopping it into bite-sized florets. Keep the stems aside if you like a bit of extra crunch.
Peel and finely mince the garlic cloves. Zest the lemon and then juice it, keeping both close by for easy use.
Heat a large skillet over medium heat until it’s warm but not smoking. Add the olive oil and let it shimmer, creating a gentle sizzle.
Add the minced garlic to the hot oil, stirring constantly for about 30 seconds until fragrant and slightly golden, filling your kitchen with a warm, spicy aroma.
Toss in the broccoli florets, stirring well to coat them evenly with garlic and oil. Cook for 3-4 minutes until the broccoli turns a vibrant green and starts to soften slightly.
If the broccoli begins to brown too much, lower the heat slightly or add a splash of water, then cover briefly to steam until tender but still crisp.
Squeeze the fresh lemon juice over the broccoli and sprinkle the lemon zest on top. Toss everything together quickly to distribute the flavors evenly, cooking for another minute until fragrant and lively smelling.
Season with salt to taste and sprinkle red pepper flakes if you like a bit of heat. Adjust seasoning as needed, then remove from heat.
Transfer the lemon garlic broccoli to a serving dish and let it sit for a couple of minutes to allow the flavors to meld. Finish with an extra squeeze of lemon if desired, then serve warm.
