A simple green vegetable is a versatile side for any holiday meal. Here, blanched broccolini is topped with crunchy toasted panko breadcrumbs that have been flavored with lemon and just a pinch of red pepper flakes for a pop of refreshing heat.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 3 bunches broccolini (about 1 1/2 pounds), trimmed
- 2 cloves garlic, smashed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/3 cup panko
- Pinch of red pepper flakes
- 1/2 teaspoon finely grated lemon zest
- Flaky sea salt
- Lemon wedges, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the broccolini and garlic and cook until the broccolini is crisp-tender, about 5 minutes. Drain well and transfer to a platter.
- Heat the olive oil in a small skillet over medium heat. Add the panko and a pinch each of kosher salt and red pepper flakes; cook, stirring, until golden brown, 4 to 5 minutes. Stir in the lemon zest and season with kosher salt.
- Drizzle more olive oil over the broccolini and sprinkle with flaky sea salt. Top with the toasted breadcrumbs and serve with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 69 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 216 mg |