Ingredients
12
ounces dense country-style French bread, cut into 1-inch cubes (about 8 cups)
3
small dried chilies (such as chiles de árbol*)
2
large garlic cloves, flattened, peeled
2
1/2 pounds broccoli, cut into florets (about 8 cups)
1
1/2 tsp coarse sea salt
1/4
cup reserved pan drippings from Roasted Beef Tenderloin Wrapped in Bacon (optional)
Directions
1.
Preheat oven to 450°F. Place bread cubes on baking sheet. Bake until bread is lightly toasted, about 5 minutes. Set aside.
2.
Heat oil in heavy large deep skillet over medium heat. Add chilies and garlic and sauté until fragrant, about 2 minutes. Add broccoli florets, 1 cup water, salt, and toasted bread cubes. Toss to coat. Cook uncovered until bread absorbs water and broccoli is crisp-tender, tossing often, about 20 minutes. Drizzle pan drippings from beef tenderloin over, if desired; toss to coat. Season to taste with salt and pepper. Transfer to bowl and serve.
3.
*Available at Latin American markets and some specialty foods stores.
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