Caramelized Broccoli with Garlic
from https://www.foodandwine.com/

Chef David Gingrass slowly caramelizes broccoli to bring out its sweetness, then enlivens it with a squeeze of lemon and a pinch of crushed red pepper. In this recipe, the vegetable is placed cut side down to maximize surface area and cooked over moderate heat until it's perfectly browned. Then, a bit of water is added to the pan; the broccoli finishes cooking until tender without the threat of drying out or becoming too dark.

Along with a pinch of crushed red pepper, a few cloves of garlic get tossed in at the end and cooked until golden. Garlic can turn from toasty to burnt fairly quickly; here, the garlic is sliced instead of minced, making it less prone to burning. Finally, the broccoli is finished with salt, pepper, and a squeeze of lemon juice.

3 tablespoons extra-virgin olive oil, divided
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
2 tablespoons fresh lemon juice
Kosher salt
Freshly ground black pepper

In a large, deep skillet, heat 2 tablespoons of the 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 and the water has evaporated, about 7 minutes.

Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper; cook uncovered until the garlic is golden brown, about 3 minutes. Drizzle with the lemon juice, season the broccoli with salt and black pepper, and serve.

Yield: 4 servings