INGREDIENTS
For Broccoli
3 tablespoons water
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
1 3/4 pounds broccoli , florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)
For Sauce
4 tablespoons unsalted butter
1 small shallot , minced (about 1 1/2 tablespoons)
2 medium cloves garlic ,minced or pressed through garlic press (about 2 teaspoons)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon minced fresh thyme leaves
See Illustrations Below: One Vegetable, Two Different Worlds
1. For Broccoli: Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
2. Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more. Transfer broccoli to medium bowl and set aside.
3. For Sauce: Melt butter in now-empty skillet over medium-high heat and continue to cook, swirling occasionally, until butter is browned and releases nutty aroma, about 1 1/2 minutes. Off heat, add shallot, garlic, salt, and pepper, and stir until garlic and shallot are fragrant, about 1 minute. Stir in lemon juice and thyme. Add broccoli to skillet, toss to coat with browned butter, and serve immediately.