Ingredients
1
1/2 lb broccoli, trimmed and cut into 2- to 3-inch-wide florets (5 inches long)
4
garlic cloves, very thinly sliced
2/3
cup panko (Japanese coarse bread crumbs)
1/2
tsp finely grated fresh lemon zest
Directions
1.
Put 1 inch of water in a 5-quart wide heavy pot, then put a steamer basket inside pot and bring water to a boil. Add broccoli and steam, covered, until just tender, 8 to 10 minutes.
2.
Meanwhile, cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in panko, pepper, and salt, then increase heat to moderate and cook, stirring occasionally, until crumbs are golden, about 3 minutes. Remove from heat and stir in zest.
3.
Transfer broccoli with tongs to crumb mixture in skillet and toss to coat.
New-York Restaurants
