Got an idea from Gourmet for an interesting twist on plain old steamed broccoli, and it came out great! Here's the recipe, although I didn't measure anything—trust me, you can just wing it on this one!
Broccoli with Toasted Garlic Crumbs
1 1/2 lb broccoli, trimmed and cut
into 2- to 3-inch-wide florets (5 inches long) however you want
4 garlic cloves,
very thinly sliced pressed
1/3 cup olive oil
2/3 cup panko
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon grated fresh lemon zest
Put 1 inch of water in a 5-quart wide heavy pot, then put a steamer basket inside pot and bring water to a boil. Add broccoli and steam, covered, until just tender, 8 to 10 minutes.
Meanwhile, cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in panko, pepper, and salt, then increase heat to moderate and cook, stirring occasionally, until crumbs are golden, about 3 minutes. Remove from heat and stir in zest.
Transfer broccoli with tongs to crumb mixture in skillet and toss to coat.