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Rinse the broccoli thoroughly and cut it into small bite-sized florets. Don’t toss the stems-simply peel away the tough outer layer, then slice them thin for added texture and flavor. Make sure everything is evenly cut so it cooks consistently.
Bring a large pot of salted water to a boil. Add the broccoli and cook for just 1 minute until it turns bright green and slightly tender. Quickly remove it and place it into a prepared ice bath to stop the cooking. This step locks in color and prevents mushy broccoli. Drain well and pat completely dry.
Place a large skillet over medium-high heat and add the extra virgin olive oil. Once hot, add the minced garlic and cook for about a minute, just until fragrant. Be careful not to let the garlic brown, or it will taste bitter.
Add the blanched, dried broccoli into the skillet. Toss it with the garlic and oil, cooking for about 3–5 minutes until tender-crisp. Stir occasionally to ensure even cooking.
Remove the skillet from the heat. Sprinkle with lemon zest, squeeze in fresh lemon juice, and season with salt, pepper, and optional crushed red pepper flakes for heat. Toss until the broccoli is evenly coated.
Transfer to a serving dish and enjoy warm as a flavorful side to steak, chicken, or fish.