Recipe

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• 3 tbsp extra virgin olive oil
• 1 1/4 lbs broccoli, stems peeled and heads halved lengthwise
• 1/2 cup water
• 3 garlic cloves, thinly sliced (use more those of you that want a lot of garlic)
• 2 pinches crushed red pepper flakes
• salt
• fresh ground black pepper
• 2 tbsp fresh lemon juice (not the bottled kind )
• toasted cashews, chopped

• 1 In a large, deep skillet, heat 2 tablespoons of the olive oil.
• 2 Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes.
• 3 Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes.
• 4 Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes.
• 5 Season the broccoli with salt and black pepper, drizzle with the lemon juice, toasted cashews and serve.