Wash the broccoli thoroughly and cut into bite-sized florets, keeping the stems intact if thin, or slicing thicker stems thinly for even cooking.
Heat your large sauté pan over medium and add the olive oil, allowing it to shimmer but not smoke, filling your kitchen with a fragrant aroma.
Add the finely minced garlic to the hot oil, and cook for about 30-45 seconds, stirring constantly until fragrant and just starting to turn golden.
Toss in the broccoli florets, stirring to coat them evenly with garlic and oil. Sauté for 4-5 minutes, stirring often, until the broccoli turns a vibrant green with slightly charred edges.
Squeeze the lemon juice over the broccoli, then continue cooking for another 1-2 minutes, allowing the flavors to meld and the broccoli to become tender-crisp.
Season with sea salt flakes to taste, and sprinkle in red pepper flakes if you like a gentle heat. Taste and adjust lemon or salt if needed for brightness and balance.
Remove the pan from heat and let the broccoli rest for a minute so the flavors settle and the dish becomes glossy and vibrant.
Transfer to a serving dish, garnishing with optional Parmesan or toasted almonds for extra texture and flavor. Serve immediately while bright and crisp.
