Broccoli Roman Style
What a wonderful recipe for broccoli - cooked in wine and topped with toasty bread crumbs.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 bunch | broccoli, cut into florets, stems peeled and sliced |
| 2 teaspoons | plus 1 tablespoon olive oil |
| 2 tablespoons | whole-wheat panko bread crumbs |
| 5 | garlic cloves, sliced |
| 1/3 cup | white wine |
| pinch red pepper flakes | |
| kosher salt | |
| zest of 1/2 lemon |
Directions:
Directions
Cook the broccoli in a large pot of salted boiling water until just bright green, about 3 minutes. Drain and cool under cold running water. Drain again and pat dry with paper towels.
Heat 2 teaspoons of the oil over medium-high heat in a small saucepan. Add the panko and cook, stirring, until the panko is just lightly toasted, 2 to 3 minutes. Set aside.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it just turns golden around the edges, about 3 minutes. Stir in the wine, pepper flakes and broccoli. Sprinkle with salt and cook, stirring frequently, until the broccoli is heated through and the wine has evaporated, about 5 minutes. Transfer to a platter and sprinkle with the panko and lemon zest.
Recipe courtesy of Food Network Kitchens
CATEGORIES: Broccoli Side Dish Sauteing View All
Source: foodnetwork.com
