Olive Oil–Poached Broccoli with Garlic and Lemon

This technique is not actually oil poaching, but it’s close. Broccoli is cooked in a generous amount of extra-virgin olive oil—½ cup to be precise—produces stalks that are supple and tender, with a depth of flavor and richness you can’t get with steaming or simmering. A few tablespoons of water provides the necessary moisture to ensure the vegetable fully tenderizes. Cooked in a covered baking dish in a moderately hot oven, the broccoli doesn’t require any supervision. Grate the lemon zest directly onto the broccoli after transferring it to a platter. Serve with crusty bread to dip into the extra oil.