Broccolini with Crispy Lemon Crumbs
Serving Size: Serves 6
2 slices white bread, torn
2 Tablespoons unsalted butter
1/2 teaspoon crushed red pepper
1 teaspoon finely grated lemon zest
2 bunches (8 ounces each) broccolini or aspiration, ends trimmed
3 Tablespoons Extra Virgin Olive Oil
1 small shallot, very finely chopped
lemon wedges, for serving
Adapted From: foodandwine.com
This tasty veggie dish goes with chicken, beef, or pork!
In a food processor, pulse the white bread until large crumbs form. In a large skillet, melt the butter. Add the breadcrumbs and cook them over moderate heat, stirring constantly, until golden. Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool. Wipe out the skillet.
Bring a large pot of salted water to a boil. Add the Broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off the excess water; pat dry. In the large skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the Broccolini, season lightly with salt and cook, stirring occasionally, until the Broccolini is lightly browned in spots, about 4 minutes. Transfer the Broccolini to a serving platter and sprinkle the lemony breadcrumbs on top. Serve right away with lemon wedges.
Make Ahead: The lemon crumbs can be stored in an airtight container at room temperature for up to 2 days.