Quick Garlic Parmesan Broccoli

Ingredients

• 2 crowns broccoli
• 1 lemon
• 2 Tbsp olive oil, or butter
• 2 cloves garlic
• 1 Tbsp grated Parmesan
• Salt and freshly ground pepper to taste

Directions

1. With a vegetable peeler, strip away the tough outer layer from the lower part of the thick broccoli stems. Slice the florets from the crown, leaving a 1 to 2-inch spear of stem attached to each one. Grab microplane, zester, or fine cheese grater, and scrape off the lemon’s yellow zest; save it for later.
2. Pour 1 to 2 inches of water into a medium sauce pot. Set a steaming basket in the pot, add the broccoli, and cover. Put it over high heat until the water starts steaming. Let the broccoli steam for about 5 minutes, until it turns bright green and a fork slides in while the stems still have a little snap. Take the pot off the heat, then uncover it so the broccoli does not keep cooking.
3. While the broccoli steams, mince 2 cloves of garlic and put them in a large skillet with the olive oil. Cook the garlic over medium heat for 1 to 2 minutes, just until it softens and smells fragrant. If the broccoli needs more time, turn off the heat and let the skillet wait.
4. When the broccoli is done steaming, move it from the sauce pot into the skillet with the garlic oil. Squeeze a small amount of lemon juice over the top, then toss so the broccoli gets coated. Add salt and freshly cracked pepper to your taste, then finish with grated parmesan and a pinch of lemon zest.
5. OPTIONAL: For a lightly nutty, smoky edge, slip the skillet beneath the broiler for 1 or 2 minutes, until the parmesan toasts and the broccoli edges crisp. Skip this unless your skillet is oven safe.