Blackened Broccoli with Chile Oil and Lemon

All the broccoli from your box, florets separated from the stalk
1/2 lemon, sliced lengthwise
2 cloves garlic
1/4 - 1/3 cup olive oil
chile flakes
Sea salt

Bring a pot of well salted water to boil. Have another bowl close by filled with ice water. Blanch your broccoli florets briefly (45 seconds - 1 minute max). You don’t want them to be mushy, just barely cooked through and still bright green. Dunk them in the ice water for a few minutes to stop the cooking. Dry very well with paper towels or in a salad spinner. Set aside.

Slice your garlic cloves paper thin. Put your olive oil in a small sauté pan and add the garlic and chile flakes. You can use more or less flakes depending on how spicy you want to make the final dish. Heat the oil on medium heat until the garlic starts to sizzle, and then turn off the heat and set aside. Take your 1/2 lemon and cut it once more down the middle, lengthwise, to make quarter. Then cut the quarter crosswise to make paper thin slices of each of the quarters (you should end up with a small triangular triangle of thin lemon). Set aside.

Make sure your broccoli is very dry. Put a dry cast iron or any kind of stainless steel skillet over high heat. Add your broccoli in one layer (you may have to do two or more batches) and let the one side blacken in places before flipping it over. Once all of your broccoli is slightly blackened, put it on a serving dish and drizzle the garlic chile oil over it. Top with the lemon slices. Add salt to taste.