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Broccolini with Lemon Breadcrumbs

January 24, 2012

by Elizabeth

You know what get’s old, really fast? Steamed vegetables. I’ve been attempting to start the year off right and eat mostly healthy, clean foods (as in, not a cheese-loaded carb) for dinner. But you can only steam green beans or broccoli so many times in one month before boredom sets in. The lemon breadcrumbs in this dish add just the right amount of “indulgence” to keep steamed vegetables interesting. (Actually, the lemon breadcrumbs are so delicious I’m already plotting what kind of cheese-loaded carb I can add them to…) Plus, broccolini has lots of iron in addition to vitamin C which is good news for those of us who are (mostly) spinach-adverse.

Broccolini with Lemon Breadcrumbs

adapted from Food & Wine, serves 4

1 slice of bread, torn (I used multigrain)
1 tablespoons unsalted butter
1/4 teaspoon crushed red pepper
1/2 teaspoon finely grated lemon zest
2 bunches Broccolini (8 ounces each), ends trimmed
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced

In a food processor, pulse the bread until large crumbs form. You could also probably just tear it up…add the butter to skillet and heat over medium until melted. Add the breadcrumbs and toast for a minute or two, until golden and crispy. Sprinkle with red pepper and salt to taste. Remove to a small bowl, add the lemon zest and stir together.

Bring a pot of water to a boil. Add the broccolini and cook for no longer than 3 minutes. Drain in colander and rinse with cold water to stop the cooking. Dry thoroughly with paper towels.

Heat the oil in the same skillet. Cook the garlic for 1 minute, until it’s just starting to darken. Add the broccolini and cook until browned in spots, about 2 – 4 minutes. Transfer to a serving dish and sprinkle with bread crumbs. I like to add a little more lemon zest on top. Serve immediately.


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