Ingredients

• Kosher salt
• 2 pounds broccoli, cut into florets
• 1 stick salted butter
• 2 shallots, chopped
• 3 cloves garlic, chopped
• 2/3 cup chopped toasted pecans
• Salt and freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 1 tablespoon lemon juice

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Instructions

1. Bring a large pot of salted water to a boil over medium heat and add the broccoli. Blanch until tender-crisp and bright green, about 3 minutes. Drain well and set aside.
2. Melt the butter in a large skillet over medium heat. Add the shallots, garlic, and pecans, and saute until the shallots and garlic are tender, about 3 to 4 minutes. Season with salt and pepper, to taste. Keep stirring until the butter begins to brown, another 3 minutes. Add the red pepper flakes and the broccoli. Using tongs, toss the broccoli with the butter and pecans. Cook, while tossing, until the broccoli is heated through, about 5 to 6 more minutes. Remove from heat and transfer to a serving bowl. Sprinkle with the lemon juice and season with salt and pepper, to taste.