Broccoli Roman Style

Serves: 4

What a wonderful recipe for broccoli - cooked in wine and topped with toasty bread crumbs.

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1 bunch broccoli, cut into florets, stems peeled and sliced
2 teaspoons plus 1 tablespoon olive oil
2 tablespoons whole-wheat panko bread crumbs
5 garlic cloves, sliced
1/3 cup white wine
pinch red pepper flakes
kosher salt
zest of 1/2 lemon



Cook the broccoli in a large pot of salted boiling water until just bright green, about 3 minutes. Drain and cool under cold running water. Drain again and pat dry with paper towels.

Heat 2 teaspoons of the oil over medium-high heat in a small saucepan. Add the panko and cook, stirring, until the panko is just lightly toasted, 2 to 3 minutes. Set aside.

Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it just turns golden around the edges, about 3 minutes. Stir in the wine, pepper flakes and broccoli. Sprinkle with salt and cook, stirring frequently, until the broccoli is heated through and the wine has evaporated, about 5 minutes. Transfer to a platter and sprinkle with the panko and lemon zest.

Recipe courtesy of Food Network Kitchens

CATEGORIES: Broccoli Side Dish Sauteing View All


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