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0.0 – 0 reviews • Vegan
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
10 min |
| Cook: |
15 min |
| Yield: |
Serves 4 |
Ingredients
- 1/3 cup white wine
- Pinch red pepper flakes
- 1 bunch broccoli, cut into florets, stems peeled and sliced
- 2 teaspoons plus 1 tablespoon olive oil
- 2 tablespoons whole-wheat panko breadcrumbs
- 5 garlic cloves, sliced
- Kosher salt
- Zest of 1/2 lemon
Instructions
- 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.
Nutrition Facts
| Calories |
120 calorie |
| Total Fat |
6 grams |
| Saturated Fat |
1 grams |
| Cholesterol |
0 milligrams |
| Sodium |
75 milligrams |
| Carbohydrates |
11 grams |
| Dietary Fiber |
4 grams |
| Protein |
4 grams |
| Sugar |
1 grams |
