Charred Broccoli with Lemon and Chile Flakes

Name: Charred Broccoli with Lemon and Chile Flakes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: Extra-virgin olive oil, for cooking; 1 large head broccoli, cut into florets (about 5 cups), then cut in half to create a flat base; Kosher salt; 2 cloves garlic, sliced; 1 small shallot, sliced into rings; 1/4 teaspoon chile flakes; 1 tablespoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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Extra-virgin olive oil, for cooking

1 large head broccoli, cut into florets (about 5 cups), then cut in half to create a flat base

Kosher salt

2 cloves garlic, sliced

1 small shallot, sliced into rings

1/4 teaspoon chile flakes

1 tablespoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)

Directions

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is heated, add the broccoli, flat sides down, in an even layer, and sprinkle with 1/2 teaspoon salt. Let the broccoli cook undisturbed for 2 minutes. Flip the broccoli and continue cooking until the broccoli is tender-crisp, an additional 2 to 3 minutes. Remove the broccoli to a plate and set aside.
Turn the heat down to low and add 1/2 tablespoon olive oil. Add the garlic, shallot and chile flakes and cook, stirring frequently, until tender, 2 to 3 minutes. Turn off the heat and add the lemon zest and juice and stir to combine.
Spoon the lemon-shallot mixture over the broccoli and serve.