Broccoli with Pecan Brown Butter

Ingredients

• 2 pounds broccoli cut into florets
• 3 cloves garlic chopped
• 10 servings kosher salt 
• 1 tablespoon juice of lemon 
• 0.7 cup pecans toasted chopped
• 0.5 teaspoon pepper red
• 10 servings pepper black freshly ground
• 1 stick butter salted
• 2  shallots chopped

Equipment

• bowl
• frying pan
• pot
• tongs

Directions

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.
2. Drain well and set aside.
3. Melt the butter in a large skillet over medium heat.
4. 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.
5. 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.
6. Remove from heat and transfer to a serving bowl.
7. Sprinkle with the lemon juice and season with salt and pepper, to taste.