Charred Broccoli with Garlic, Lemon & Almonds

Method

1. Bring 4 quarts of water and the ¼ cup kosher salt to a boil in a large pot, and fill a big bowl with ice water. Blanch the broccoli for 90 seconds, until bright green and just tender, then plunge it into the ice bath for 2 minutes.
2. Drain well and pat completely dry on towels. This can be done a day ahead; refrigerate the broccoli in a towel-lined container.
3. Toast the almonds in a dry 12-inch cast-iron skillet over medium for 3 to 4 minutes, shaking often, until golden. Tip them out and wipe the pan.
4. Heat 1 tbsp of the oil in the skillet over high until it shimmers and just begins to wisp smoke. Add half the broccoli cut side down in a single layer, leave it alone for 2 minutes until charred, toss for 1 minute and move to a bowl. Repeat with 1 tbsp oil and the rest.
5. Drop the heat to medium, return all the broccoli, add the last tbsp of oil and the garlic, and stir 30 seconds until fragrant. Off the heat, add the lemon zest and juice, pepper flakes, almonds and a pinch of flaky salt.