BUTTER-STEAMED BROCCOLI WITH PEPPERY BREAD CRUMBS

Butter-Steamed Broccoli With Peppery Bread Crumbs image

Here is an easy, elegant broccoli dish. If you wish, make the crumbs by pulsing cubes of day-old French bread in a food processor, but really any type of bread crumbs will do.

Provided by David Tanis

Categories dinner, easy, quick, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

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Ingredients

1 1/2 cups coarse bread crumbs
1 tablespoon extra-virgin olive oil
1 teaspoon coarsely ground black pepper
Salt
1 large head or 2 medium heads broccoli (1 1/2 to 2 pounds)
4 tablespoons unsalted butter
2 ounces Parmesan cheese, for shaving

Steps:

Heat oven to 350 degrees. Spread bread crumbs on a rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes, turning pan and stirring crumbs occasionally to ensure even browning. Remove from oven and transfer crumbs to a bowl. Stir in black pepper and salt to taste. Set aside at room temperature.
Cut off thick stems of broccoli and save for another purpose, such as soup. Cut broccoli tops into 3-inch-long spears of approximately equal size.
Put a large skillet over medium-high heat. Melt butter, add broccoli spears and season with salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 5 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)
Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle generously with peppery crumbs. Using a vegetable peeler, shave Parmesan into rough shards and scatter over the top.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 421 milligrams, Sugar 4 grams, TransFat 0 grams