Chop the bacon, cut the broccoli into evenly sized bite-size florets, and mince the garlic. If using broccoli stems, peel away the woody exterior, slice the stems thinly, and keep them separate because they need a few extra minutes of cooking.

Place the chopped bacon in a large skillet over medium heat. Cook for 5–8 minutes, stirring occasionally, until the bacon is browned and crisp.

Transfer the cooked bacon to a paper-towel-lined plate. Leave about 1–2 tablespoons of bacon fat in the skillet, carefully pouring off the excess if necessary.

Add the broccoli to the skillet and season with the kosher salt, black pepper, and optional red-pepper flakes. Add sliced broccoli stems now if using them, giving them a few minutes before adding the florets.

Pour in the water or low-sodium chicken broth, cover the skillet, and cook for 4–5 minutes. The broccoli should become bright green and nearly tender as the trapped steam quickly cooks the florets.

Remove the lid and continue cooking for 2–4 minutes. Let the excess liquid evaporate so the broccoli edges can lightly brown rather than remain watery.

Add the minced garlic during the final 1–2 minutes of cooking. Stir frequently so the garlic becomes fragrant and golden without burning.

Return the crisp bacon to the skillet and toss everything together. Finish with the optional lemon juice and Parmesan, then taste and adjust the seasoning before serving.