Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 3-4 minutes until bright green and slightly tender.

Transfer the broccoli to an ice bath to halt cooking.

Drain the broccoli and gently smash each floret using the bottom of a glass.

In a skillet over medium heat, add olive oil and minced garlic, sautéing until fragrant (about 1 minute).

Add smashed broccoli to the skillet and season with salt and pepper. Toss to combine.

Serve drizzled with lemon juice.