Start by washing the broccoli florets thoroughly under cold water. Drain and pat them dry. If the florets are large, consider cutting them into smaller pieces for even cooking.
In a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Allow the oil to warm up for about a minute.
Once the oil is hot, add the thinly sliced garlic to the skillet. Sauté for about 30 seconds, stirring frequently until the garlic becomes fragrant and starts to turn golden.
Add the broccoli florets to the skillet. Toss them gently in the garlic-infused oil, making sure they are well coated. Sauté for about 5-7 minutes, stirring occasionally, until the broccoli is tender yet still bright green.
Sprinkle the broccoli with 1/4 teaspoon of sea salt and freshly ground black pepper to taste. Toss again to combine.
Transfer the sautéed broccoli to a serving plate. Squeeze fresh lemon juice over the top for a refreshing finish. If you like a little heat, sprinkle with red pepper flakes before serving.
