Broccoli with Garlic, Lemon & Crispy Breadcrumbs
Ingredients
- 1½ poundsbroccoli
- 5 tablespoonextra-virgin olive oil
- 4 clovesgarlic
- ½ cuppanko breadcrumbs
- 1lemon
- ¼ teaspoonred pepper flakes
- ·kosher salt
- ·black pepper
Prep
- 01
Cut 1.5 pounds broccoli into florets.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1/2 cup panko breadcrumbs and toast, stirring often, for 3 to 4 minutes until golden and fragrant. Transfer to a small bowl and set aside.
- 02
Bring a large pot of salted water to a boil. Add broccoli florets and cook for 3 to 4 minutes until just tender-crisp. Drain well.
- 03
In the same skillet, heat the remaining 3 tablespoons olive oil over medium heat. Mince garlic and add to the oil along with 1/4 teaspoon red pepper flakes. Cook for 1 minute, stirring, until fragrant but not browned.
- 04
Add the drained broccoli to the skillet and toss gently to coat in the garlic oil. Season with salt and pepper to taste.
- 05
Transfer to a serving plate. Zest the lemon over the top, squeeze half the lemon juice over the broccoli, and scatter the crispy breadcrumbs across. Serve warm with remaining lemon wedges on the side.
Spice Tips
For more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A small anchovy fillet melted into the garlic oil adds savory depth without fishy flavor.
This dish is best served immediately while the breadcrumbs are crispy. Pairs well as a side to roasted chicken, fish, or pasta.