Yield: 6 servings
Prep Time: 15 min
Cook Time: 18 min
1 1/2 pounds broccoli, trimmed and cut into 2 to 3-inch-wide florets (5-inches long)
4 cloves garlic, very thinly sliced
1/3 cup olive oil
2/3 cup panko bread crumbs
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon finely grated fresh lemon zest
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.
3. Remove form heat, stir in zest. Transfer broccoli with tongs to crumb mixture in skillet and toss to coat.
*Panko breadcrumbs can be found in your market's Asian food section.
Source: RecipeGirl.com (via Gourmet)