Caramelized Broccoli with Garlic

We're hard-pressed to think of anything that's not made better with caramelization, and broccoli is no exception. While this can also be accomplished in the oven, caramelizing broccoli in a skillet allows for a bit more control over the process. In this recipe, the vegetable is placed cut side down to maximize surface area and cooked over moderate heat until it's perfectly browned. Then, a bit of water is added to the pan; the broccoli finishes cooking until tender without the threat of drying out or becoming too dark.

Once the broccoli is cooked, it needs little enhancement. Along with a pinch of crushed red pepper, a few cloves of garlic get tossed in at the end and cooked until golden. Garlic can turn from toasty to burnt fairly quickly; here, the garlic is sliced instead of minced, making it less prone to burning. Sliced garlic also has the benefit of being a bit mellower than finely chopped because the more garlic is broken down, the more allicin is released — a compound that increases pungency. Finally, the broccoli is finished with salt, pepper, and a squeeze of lemon juice.

Nearly all of the broccoli consumed in the United States comes from California, where it's grown year-round. This means good-quality fresh broccoli is almost always available, so you can enjoy this versatile side dish with grilled steaks in the summer as easily as you can with your holiday roast.