Broccoli with Spicy Gremolata

Traditional gremolata (garlic, parsley, and lemon zest) is given a spicy twist with the addition of crushed red pepper flakes.

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  1 cup chopped fresh flat-leaf parsley
  
  


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  1/2 cup extra-virgin olive oil
  
  


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  1/2 cup fresh lemon juice
  
  


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  3 Tbs. finely grated lemon zest
  
  


• 
  
  1 Tbs. minced garlic
  
  


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  1 tsp. crushed red pepper flakes; more to taste
  
  


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  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 lb. fresh broccoli, trimmed and cut into 1/2-inch florets
  
  

In a large bowl, combine the parsley, olive oil, lemon juice, zest, garlic, pepper flakes, 1/2 tsp. salt, and a few grinds of pepper.

Bring a large pot of well-salted water to a boil over high heat. Add half of the broccoli and cook until crisp-tender, about 2 minutes. With a slotted spoon or strainer, transfer the broccoli to a colander, rinse with cold water to stop the cooking, and drain again. Repeat with the remaining broccoli. Add the broccoli to the gremolata and toss to combine. Season to taste with salt and pepper and transfer to a serving bowl.