Garlicky crumb-coated broccoli from Around My French Table: More Than 300 Recipes from My Home to Yours (page 334) by Dorie Greenspan

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Accompaniments: Chicken breast diable

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nutrica6 on September 09, 2024

    This was easy and delicious. Agree with others about steaming broccoli ahead of time. I left the broccoli in large pieces but next time would cut it down more so it gets crispier and is easier to sauté at the end. Love the lemon flavor, would definitely be good with some of the juice squeezed on at the end.

  • averythingcooks on December 17, 2021

    Six oz of broccoli was enough for the 2 of us and we both really liked it. I steamed the broccoli ahead of time & then finished it quickly in the pan as the last dish for our meal. I also squeezed the zested lemon over the pan at the end as suggested by Delys77. The crumbs stayed crispy & added a ton of flavour. This was delicious beside Dorie's chicken diable recipe & some crispy roast potatoes.

  • smtucker on November 12, 2016

    Delicious. Used local farm broccoli and garlic. Homemade ciabbata bread crumbs.

  • Yildiz100 on July 04, 2016

    The broccoli caused the crumbs to get soggy for me. Next time I would sautee the broccoli then add crumb mixture once sure any excess moisture is gone.

  • Delys77 on October 17, 2011

    Added a little bit of lemon juice to up the tang. Overall very nice side with good flavour, interesting texture, and healthy.

  • Breadcrumbs on April 13, 2011

    p. 334 Scrumptious. Simple. Super-quick to make! We loved this side dish. This is easy to pull together, perfect for a weeknight meal. DG notes you can also steam your broccoli in advance if you wish . . . another plus, especially if you were serving it to guests and wanted to minimize your mealtime prep work. I love make-ahead recipes like this and have a separate bookmark for them in EYB now. We really loved this, nothing revolutionary here just some good quality, simple ingredients that come together to make a delicious dish. I can’t wait to make this w locally grown broccoli or even other greens in the summer months. Photos here: http://chowhound.chow.com/topics/775863#6457917

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