More Panko Love

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.

Comments

[Janeen]

That sounds heavenly. Panko is indeed the best thing going. Oh, and I had a lovely Ribero de Duero last night and thought of you.

[Judy, aka Shu]

I have not yet tried Panko. This is the week! Broccoli, however, is [one of] my favorites - and I find it is absolutely PERFECT if, after the steamer water boils, it is added and cooked exactly 7 minutes. Cauliflower, too. I make a breaded cauliflower - but this sounds SO much easier and - perhaps with the Panko - which I've yet to try, better??

[Library Lady]

I'd eat it with the crumbs--and my garlic loving husband certainly would, but I dunno if the kids would go for it. They do like steamed broccoli with lemon and butter, so maybe we'll separate some out and try this for the two of us.