2 pounds broccoli, cut into florets
1 stick salted butter (I don't buy salted butter, so unsalted will have to do)
3 cloves garlic, chopped
2/3 cup chopped toasted pecans
Salt and Pepper
1 Tablespoon lemon juice
(The original recipe also called for shallots and red pepper flakes...I'm not interested in those two things, so I have omitted them from the recipe).
Bring a large pot of salted water to a boil over medium heat and add broccoli. Blanch until tender-crisp and bright green, about three minutes. Drain well and set aside.
Melt the butter in a large skillet over medium heat. Add the garlic and pecans, and saute until the garlic is tender, about three to four minutes. Season with salt and pepper to taste. Keep stirring until the butter begins to brown, another three minutes.
Add red pepper flakes, if desired, and broccoli. Using tongs, toss the broccoli with the butter and pecans. Cook, while tossing, until the broccoli is heated through, about five to six more minutes. Remove from heat and transfer to a serving bowl. Sprinkle with lemon juice and season with salt and pepper to taste.