Garlic Butter Sauteed Broccoli

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• 1 each large head broccoli (cut into bite sized florets)
  Ingredient note

  Source: 1 large head broccoli (cut into bite sized florets)
• 1 tbsp olive oil
  Ingredient note

  Source: 1 tbsp olive oil
• 3 tbsp butter (divided)
  Ingredient note

  Source: 3 tbsp butter (divided)
• 3 each garlic cloves (finely minced)
  Ingredient note

  Source: 3 garlic cloves (finely minced)
• 3 tbsp chicken stock
  Ingredient note

  Source: 2-3 tbsp chicken stock; upper source range endpoint used for shopping.
• ½ tsp salt (or to taste)
  Ingredient note

  Source: ½ tsp salt (or to taste)
• ¼ tsp black pepper
  Ingredient note

  Source: ¼ tsp black pepper
• 1 tbsp fresh lemon juice (optional)
  Ingredient note

  Source: 1 tbsp fresh lemon juice (optional)

1. Wash the broccoli and cut it into evenly sized florets. Pat it dry with a clean towel.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
3. Add the broccoli, salt, and black pepper. Cook for about 2 minutes, stirring occasionally.
4. Add the chicken stock and cover the skillet. Allow the broccoli to steam for 2 to 3 minutes.
5. Remove the lid and allow any remaining water to evaporate.
6. Move the broccoli to one side of the pan. Add the remaining butter and minced garlic. Cook for about 30 seconds, stirring constantly.
7. Toss the broccoli with the garlic butter and cook for another 1 to 2 minutes, or until tender.
8. Add the lemon juice, taste, and adjust the seasoning if necessary.
9. Serve immediately.