Super Simple Sides {Garlicky Panko-Dusted Broccoli}

We're on the cusp of Spring and it is definitely in the air. Soon, we'll be welcoming a whole host of new vegetables back to seasonality. Until then, we're still in the depths of Brassica City - Brussels Sprouts, Cauliflower, Kale, and, the start of today's show, Broccoli. One of my favorites in the winter vegetable family, I'm sort of odd in that I much prefer the stems to the florets. That being said, this recipe uses light and crispy Panko bread crumbs that, when combined with a bit of butter and garlic, get trapped in those florets and creates an amazingly simple and tasty side dish.

Garlicky Panko-Dusted Broccoli

adapted from Dorie Greenspan

• 2 lbs of broccoli, cut into 6 florets (will be on the larger side)
• 4 Tbsp unsalted butter
• 3 cloves garlic, minced (or through a press)
• 1/2 C. Panko (Japanese style bread crumbs, can usually be found on the baking aisle of the standard grocery store)
• zest of one lemon (optional)
• 2 Tbsp of chopped parsley (optional)

1. Steam broccoli in a steamer (or a pot using a steamer basket) until tender and bright green. (about 7-9 minutes) Note: you can also steam your broccoli using the microwave by placing florets in a microwavable dish and adding about 1/4 inch of water in the bottom of the dish. Loosely cover and cook on high in 2 minute increments until desired doneness. Regardless of steaming method, cook to your taste - some like their broccoli on the more raw side; others like it a bit softer - I would caution not to over cook as you don't want this to be mushy. Also, be sure to drain cooked broccoli so no residual water remains.
2. In a large skillet (non-stick works well here), heat butter over medium-low heat. Once butter is melted, add garlic and cook for about 2 minutes. (Do not allow garlic to brown as it will become bitter tasting.) Add bread crumbs and toss until well coated with butter and get a bit toasty (about 2 minutes.) Stir in the lemon zest and parsley (if using.)
3. Add broccoli florets to skillet and toss with bread crumb mixture to coat the florets in the garlicky crumb. Serve and enjoy!

This dish would work equally well with cauliflower, and I'd venture to guess Brussels sprouts as well. I mean, what couldn't benefit from a dusting in buttery, garlicky bread crumbs?!

Happy Cooking!

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