Three by Four: Sautéed Broccoli with Lemon & Garlic

My second fait accompli!

Though this may appear to be a dish normally served alongside some larger, more complex, meatier plate, this broccoli recipe has multiple steps all without the use of a microwave. The entire point of this challenge is to expose myself to new cooking techniques, even the basic ones, therefore I say this counts. As I decide it, so it shall be. Insert gavel bang here.

Also, I need an incentive to eat more vegetables, and learning how to cook them properly can't hurt.

Step One: Chop the broccoli into almost-bite sized pieces, with at least one flat side. Chop garlic cloves and one lemon.

Step Two: Heat olive oil in skillet and try to place flat side of broccoli face down on skillet. Cover and let cook until browned on the bottom.

Step Three: After broccoli has browned (about eight minutes) add 1 cup water and cover to steam broccoli. Wait until most of the water has evaporated. This usually takes another seven to eight minutes.

Here is my sophisticated covering device, because no lid would fit the skillet we have:

Step Three point Five: Keep chopped garlic, one tablespoon olive oil, and crushed red pepper flakes to side while broccoli cooks.

Step Four: After broccoli has been steamed, add extra tablespoon of olive oil, garlic cloves, and red pepper flakes. Stir and cook another three minutes until garlic has browned.

Step Five: Add lemon, salt and pepper, and serve! I enjoyed mine with a side of couscous I had cooked previously.

Here is the aftermath -

I am quickly rejoining the clean plate club. Good thing I like my own cooking! Remind me someday to write a post about how much I love couscous. I think I would eat it with every meal. Couscous pizza is something I should experiment with someday...Don't worry, you know I'd record every excruciating moment for you.