Garlicky Broccoli and White Bean Skillet with Crispy Breadcrumbs
Ingredients
- 1 medium headbroccoli
- 1 can (15 oz)canned white beans (cannellini or great northern)
- 4 clovesgarlic
- 3 tablespoonolive oil
- ½ cuppanko breadcrumbs
- ¾ cupvegetable broth
- 1 wholelemon
- ¼ teaspoonred pepper flakes
- 1 to tastesalt and black pepper
- ¼ cupparmesan cheese (optional, for finishing)
Prep
- 01
Cut 1 medium head of broccoli into bite-sized florets.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add panko breadcrumbs and cook, stirring often, for 3–4 minutes until golden and toasted. Transfer to a small bowl and set aside.
- 02
In the same skillet, add remaining 1 tablespoon olive oil and minced garlic. Cook for 30 seconds until fragrant, then add broccoli florets.
- 03
Cook broccoli over medium-high heat, stirring occasionally, for 5–6 minutes until it begins to caramelize at the edges.
- 04
Pour in vegetable broth and red pepper flakes. Bring to a simmer, then reduce heat to medium. Cook for 4–5 minutes until broccoli is tender-crisp.
- 05
Drain and rinse white beans, then add to the skillet. Stir gently and cook for 2–3 minutes until warmed through.
- 06
Squeeze half the lemon over the skillet. Season with salt and black pepper to taste.
- 07
Transfer to bowls and top with toasted breadcrumbs and parmesan if desired. Serve with lemon wedges.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of smoked paprika. For a spicy kick, fresh chili flakes or a dash of hot sauce at the table works beautifully. A handful of fresh parsley stirred in at the end adds brightness.
Make it more substantial by stirring in cooked pasta (about 1 cup) at the end, or serve alongside crusty bread for scooping. You can prep the broccoli up to a day ahead and store in the fridge.