Rinse the broccoli florets thoroughly and pat them dry, then cut into bite-sized pieces. Have them ready for quick cooking.
Thinly slice the garlic cloves, aiming for even, delicate slices that will toast quickly and release fragrant aromas.
Heat a large skillet over medium heat, then add the olive oil, swirling to coat the bottom evenly. Feel the oil warm up and hear a gentle sizzle as it gets ready.
Add the sliced garlic to the skillet and cook for about 30 seconds, stirring constantly. You'll notice it becomes fragrant and just starts to turn golden—remove it promptly if it darkens too quickly, to prevent bitterness.
Immediately add the broccoli florets to the skillet, stirring well to coat them in the garlicky oil. Sauté for 3-4 minutes, until the broccoli turns bright green and slightly crisp at the edges, with a gentle sizzle audible.
Pour in 2-3 tablespoons of water or broth, then cover the skillet with a lid to steam the broccoli for about 1-2 minutes. You'll see steam escaping and the broccoli softening just enough while remaining vibrant.
Remove the lid and cook for another minute to let any excess moisture evaporate, giving the broccoli a slight char and enhancing its flavor. The garlic should be fragrant and lightly golden, not burnt.
Remove the skillet from heat and squeeze fresh lemon juice over the broccoli, tossing gently to evenly coat. The bright citrus aroma will immediately lift the dish.
Sprinkle red pepper flakes and a pinch of sea salt, then toss again to combine all the flavors. Taste and adjust seasoning if needed.
Transfer the lemon garlic broccoli to a serving dish and serve immediately, garnished with extra lemon wedges if desired. Enjoy the vibrant, crispy-tender texture and punchy flavors.
