Garlicky Crumb-Coated Broccoli
From around my french table.
1 1/2 - 2 pounds broccoli, trimmed and cut into 6 stalks
4 Tb butter
3 sm garlic cloves, germ removed, finely chopped
1/2 C plain dry bread crumbs
Lemon zest from 1 lemon, coarsely grated
2 Tb minced fresh parsley (or mint)
Steam broccoli until just tender.
Remove and pat dry. Season with salt/pepper and set aside.
Large skillet (pref. non-stick) over medium-low, add butter. Once melted, add garlic and cook about 2 minutes.
Add bread crumbs, season with salt/pepper and toss until well blended, moistened with butter, and toasted, about 2 minutes. Stir in zest and parsley.
Add broccoli and turn to coat with crumbs. Transfer to platter or serve, spooning over any remaining crumbs.