Active Time

　　20 min

　　Total Time

　　20 min

　　Wonderfully crunchy, toasted panko transforms an ordinary vegetable into a truly special side dish.

　　

Ingredients

Makes 6 servings

　　1 1/2 lb broccoli, trimmed and cut into 2- to 3-inch-wide florets (5 inches long)

　　4 garlic cloves, very thinly sliced

　　1/3 cup olive oil

　　2/3 cup panko (Japanese coarse bread crumbs)

　　1/4 teaspoon black pepper

　　1/4 teaspoon salt

　　1/2 teaspoon finely grated fresh lemonzest

　　

Step 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.

　　

Step 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.

　　

Step 3

Transfer broccoli with tongs to crumb mixture in skillet and toss to coat.