This is not a fancy recipe, but it is damn good.
  1. Dump a bunch of broccoli in a hot cast iron skillet with a good amount of neutral cooking oil and some salt. Then leave it alone for a while.
    Try to get as much of the broccoli's surface area as possible to make contact with the pan.
  2. After a few minutes, flip the broccoli over. Then leave it alone.
    You're going for caramelization, which means you shouldn't fuss with it too much. If the pan seems too dry, another glug of oil will help things along nicely.
  3. If the broccoli doesn't seem to be cooking all the way through you can throw a lid on the pan for a minute.
    Or not. Whatever. I'm not the boss of you.
  4. When the broccoli seems about ready, throw in some minced garlic and red pepper flakes and stir for about half a minute.
    This is, to me, the most important moment. I don't like recipes that ask me to add the garlic too soon because burnt garlic is the saddest.
  5. Finish it off with a generous squeeze of lemon juice and some extra salt and black pepper.
  6. Maybe serve it alongside some pasta al tonno?
    Again, not the boss of you. Except when it comes to telling you that you SHOULD be finishing your red sauced pasta with breadcrumbs. It's so delicious.