Prepare your ingredients by washing and cutting the broccoli into uniform florets. Zest half a lemon using a microplane and set aside. Cut the lemon in half and juice it, reserving the juice for later.
Heat a large skillet over medium-high heat until hot, then add the olive oil. Swirl to coat the pan evenly.
Add the minced garlic to the hot oil, stirring quickly. Cook for about 30 seconds until fragrant and just starting to turn golden, filling the kitchen with a nutty aroma.
Toss in the broccoli florets, stirring to coat them evenly with the garlic oil. Cook for 5-7 minutes, stirring frequently, until the broccoli turns a vibrant green and just begins to soften with a slight crispness.
Squeeze the fresh lemon juice over the broccoli, then sprinkle the lemon zest evenly on top. Stir gently to combine, allowing the flavors to meld and the broccoli to shimmer with brightness.
Season with sea salt, freshly cracked black pepper, and chili flakes if using. Continue cooking for another 1-2 minutes, stirring to distribute the seasoning evenly.
Remove the skillet from heat and give the broccoli a final taste. Adjust seasoning if needed. The broccoli should be tender yet crisp, with a fragrant lemon garlic aroma.
Transfer the lemon garlic broccoli to a serving dish, drizzle with a little extra virgin olive oil if desired, and squeeze additional lemon juice for a fresh finishing touch. Serve immediately while still shimmering and fragrant.
