Categories: side, vegetarian

Ingredients

• 1 tablespoon olive oil
• 2 bunches baby broccoli (6 to 8 ounces each), tough ends trimmed
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red-pepper flakes, (optional)
• 1 tablespoon fresh lemon juice, plus wedges for serving
• Coarse salt and ground pepper

Directions

1. In a large skillet, heat oil over medium. Add broccoli, garlic, and, if using, red-pepper flakes. Cook until broccoli is bright green, about 2 minutes.
2. Add 1/4 cup water to skillet; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Add lemon juice, and season with salt and pepper. Toss to combine. Serve immediately, garnished with lemon wedges.

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