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!

sld

Broccoli Slaw

If you happen to follow along on facebook or instagram, then you saw some gorgeous broccoli that was brought to me from my neighbors who happen to also be the farmers responsible for Two Happy Children Farm. These are the same fine folks from whom I procured my bulk purchase of artichokes and launched me into an artichoke extravaganza (Yes, yes we did eat 30 artichokes over the course of a week. Well, not exactly true as I pickled some and those are still in the fridge. But who's counting.) With 3 large heads of broccoli at hand, what's a gal to do? Then I remembered a great slaw we'd had during a visit to Port A (Port Aransas, Texas). We had picked up some fried chicken and sides from a chicken shack on Alister St. The chicken wasn't remarkable, but one of the sides was a broccoli slaw. Up until that point, all of the slaws I'd had were the standard cabbage. This broccoli slaw was a mixture of broccoli and cabbage with a sweet and tangy mayonnaise based dressing tossed with raisins and nuts. A nice combination that would make an appropriate spring side to go along with grilled pork ribs.

Broccoli Slaw

• 2 heads of broccoli 
• 1/2 C purple onion, finely chopped
• 1/2 C raisins 
• 1/4 C sunflower kernels (The garlic flavored from Buc-ee's *  that I had on hand from our last   shopping spree pit stop worked pretty well.)
• 1/2 C mayo
• 3 Tbsp of rice vinegar (or apple cider vinegar)
• 1 Tbsp soy sauce
• 2 Tbsp sugar

1. Cut broccoli into smallish florets and stems into small chunks. Lightly steam the broccoli to set a bright green color and to lightly cook. (I'm not a fan of raw broccoli at all, if you are, you can skip this.) 
2. In a large bowl make the dressing: whisk together the mayo, vinegar, soy sauce and sugar. 
3. Stir in the onion, raisins and sunflower kernels. Add the cooled broccoli and toss to coat with the dressing and add-ins. Chill in fridge until ready to serve.

Notes: 

• I like to steam vegetables using the microwave as it is super quick and easy and uses very little energy or water. Place the broccoli in a microwave safe dish with about a 1/4-1/2 in water in the bottom. Cover loosely with plastic wrap and microwave for right about 2 minutes. The broccoli will be a nice bright green rather than the blue/grey green when it is raw and will cook it just enough to soften it but still retain its crispness.
• If you don't have sunflower seeds, nuts (roasted and salted) of any type, but especially almonds,  would be a fine substitution.
• Crispy fried bacon bits could be added to gild the lily.

This slaw was delicious with my daughter commenting it was the best she's had. The sweet-tart dressing, the sweetness of the raisins, the salty nuttiness of the sunflower kernels and the sharpness of the purple onion are fabulous when mixed with fresh, crisp broccoli. 

Happy Cooking!

sld

* For those of you who are not from around here, Buc-ee's is chain of convenience stores in the Gulf Coast and Central regions of Texas. It can be described as nothing short of fabulous. The location we frequent is in New Braunfels and as of this writing it is the largest convenience store in the world with 67K sq ft of store, 60 gas pumps & the best restrooms in the US (2012) as rated by Cintas. In addition to its enormity, it has a vast array of delicious food items including your standard convenience store fare along with a rather astonishing selection of private label items and even some things that could be found in specialty/gourmet shops. I'm not ashamed to say I love the place & that is where I picked up those garlic sunflower kernels on my last trip home to my parents' place in the Hill Country.