In a large, deep skillet, heat 6 Tbsp. of the olive oil.
Add the broccoli, cut side down; cover and cook over moderate heat until richly browned on the bottom, about 8 minutes.
Pour in the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes.
Add the remaining 3 Tbsp. of olive oil along with the sliced garlic and the crushed red pepper and cook, uncovered, stirring a few times until the garlic is golden brown, about 3 minutes.
Season the broccoli with salt and black pepper.
Drizzle with the fresh lemon juice and serve!
