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

  • broccoli
  • garlic
  • mint
  • breadcrumbs
  • butter

Where’s the full recipe - why can I only see the ingredients?

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

  • 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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