French Friday: Garlicky Crumb-Coated Broccoli

It’s Friday again which means another recipe from Dorie Greenspan’s Around My French Table.   This week’s selection (from the French Fridays with Dorie site) is a simple dish, but one I think I’ll make over and over.  I love a good vegetable dish that isn’t too complicated, but isn’t just steamed, boring, fill-in-the-blank veggie.  It’s a good accompaniment to something more intricate, a good, solid, supporting dish. She calls it Garlicky Crumb-Coated Broccoli.

Basically, the recipe has you steam some broccoli, saute some garlic, and bread crumbs in butter (I used olive oil) in a separate pan, add salt, pepper, lemon zest, and parsley (I used cilantro, but it wasn’t overpowering), and then toss the steamed broccoli with all that aromatic loveliness.  You then have Garlicky Crumb-Coated Broccoli (doesn’t exactly roll off the tongue does it?).  Serve immediately or eat half of it yourself (b/c it’s that good) and save the rest for later.  Note: the latter option will result in cruciferous vegetable overload bloating.  Just getting you ready…

**Again, the French Fridays group asks that I don’t post the exact recipes on this site, but if you want more specifics than I gave you above, leave me a comment and I’ll email them to you.