INGREDIENTS
1 large head broccoli
5 oz wedge aged cheddar cheese
red pepper flakes, to taste
1 lemon
extra virgin olive oil
kosher salt + black pepper
DIRECTIONS
Remove cheddar from the refrigerator, and bring to room temperature. Cut the very bottom off of broccoli stem. Peel outer layer of broccoli, cutting the broccoli into spears using much of the stem, and cutting bottoms of stems into chunks. Heat a 12 inch cast iron skillet over medium-high. Coat the bottom of the pan entirely with olive oil. Add broccoli to the pan. Add salt and pepper to the broccoli and sautée, shaking the pan and adding more oil on top of the broccoli. While the broccoli browns, prepare the cheddar cheese by breaking into chunks.In a separate pan, char two halves of a lemon, flesh side down, until brown. Set aside. Once the broccoli looks charred and is tender, create space in the pan, fill with cheese, and also add some cheese on top of the broccoli. Melt the cheese into the broccoli and onto the pan. Turn heat off after melted. Top with squeezed lemon, a sprinkle of red pepper flakes, and serve.
