Hiram’s Brain Food

Fill a large pot of 9 cups of water and bring to a boil.

Wash and cut the broccoli down to the desired size. Try to make all of your florets the same size to ensure they will all cook at the same rate.

While the water comes to a boil, prepare an ice bath of cold water and ice cubes in a large (8 quart) bowl and set it aside.

Add 3 teaspoons of salt to the boiling water.

When the water returns to a boil, add the broccoli.

Begin counting blanching time when the water returns to a boil; florets that are approximately 1½" across, should cook for about 3 minutes. (Adjust cooking time accordingly for different sized florets.) The broccoli should be bright green and firm (though slightly softened) when you remove it.

Remove the broccoli with a slotted spoon or small sieve or drain the broccoli in a colander. Immediately place the broccoli in the ice bath to stop the cooking process.

Remove the cooled florets from the cold water after 30 seconds and strain them again in the colander pat dry with a paper towel.

On a large cutting board or clean working surface, place the broccoli on its side and use the bottom of a mason jar, to smash broccoli. (Don’t press down so hard that the florets completely fall apart.)

In a large skillet over medium heat, pour in just enough olive oil to coat the bottom of the skillet, and heat until olive oil is shimmering. Add garlic and stir, approximately 30 seconds. Add broccoli in an even layer and cook, without moving, until the bottom of the broccoli is crispy and golden (about 3 minutes). Flip and cook until crispy on other side, (another 2 minutes).

Remove broccoli and garlic from skillet and transfer broccoli to a paper towel-lined plate to drain. If necessary, work in batches to cook remaining broccoli.

Squeeze lemon juice over broccoli and sprinkle with Parmesan, flaky sea salt, and pepper.

Serve with red pepper flakes, ranch and extra parmesan on the side.