Bring a large pot of salted water to a boil. Once bubbling vigorously, add the broccoli florets and blanch for 1-2 minutes until they turn a bright, vibrant green and are slightly tender. Drain and immediately transfer to a bowl of ice water to halt the cooking; this helps preserve their crispness and color.
Heat a large skillet over medium heat until warm and shimmering. Add the olive oil, swirling to coat the bottom evenly.
Add the drained broccoli to the skillet. Sauté for about 3-4 minutes, stirring occasionally, until the edges begin to turn golden and the broccoli is crisp-tender with a slight crunch.
Push the broccoli to one side of the skillet and add the finely chopped garlic to the cleared space. Cook for about 30 seconds until fragrant—listen for a gentle sizzling and smell the aroma of garlic blooming.
Quickly pour the lemon juice over the broccoli and garlic, tossing everything together to coat evenly. Continue sautéing for another minute, letting the flavors meld and the lemon reduce slightly, coating the vegetables with a bright, citrusy glaze.
Season generously with salt and sprinkle in red pepper flakes if you like a touch of heat. Taste and adjust the seasoning as needed to balance the bright citrus and savory garlic.
Remove the skillet from heat and transfer the lemon garlic broccoli to a serving dish. Garnish with extra lemon zest or a squeeze of fresh lemon if desired for an extra burst of brightness.
Serve immediately while the broccoli is bright, crisp, and fragrant, enjoying the lively combination of citrus, garlic, and tender vegetables.
