Grilled broccoli with white beans and crispy bread crumbs
Prep Time:
15 minutes
Cooking Time:
20 minutes
Servings:
Serves: 4
If they like it, it serves 4 otherwise
Use black beans instead of white beans if desired
Cook Mode
(Keep screen awake)
Ingredients
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2 broccoli heads, washed,trimmed and cut lengthwise into big slices
1/3 cup plus 3 tablespoons extra-virgin olive oil, divided
1 tablespoon butter, cut into small cubes
1 1/2 teaspoons fine sea, plus more as needed
8 medium garlic cloves, 1 finely grated, 7 thinly sliced
1/3 cup panko bread crumbs
1/4 cup coarsely chopped pistachios or other nuts, plus more for serving
1 teaspoon thyme leaves, chopped
1 teaspoon finely grated lemon zest
1/4 teaspoon crushed red pepper flakes, plus more for serving
2 (15-ounce) cans white beans, such as cannellini, drained and rinsed
1 cup vegetable broth, plus more as needed
1/2 cup chopped fresh soft herbs, such as basil, parsley or cilantro, plus more for garnish
Directions
Step 1
Heat oven to 450 degrees. Brush broccoli slices with 1 to 2 tablespoons of the olive oil as needed to coat them, and arrange on 1 or 2 sheet pans. Sprinkle lightly with salt and dot with butter. Roast until well browned one side, 6 to 9 minutes, then flip the pieces and roast until brown on the other, another 6 to 9 minutes (12 to 18 minutes total).
Step 2
Meanwhile, in a skillet over medium heat, add 2 tablespoons olive oil, the grated garlic and a pinch of salt. Cook until the garlic is fragrant, 30 seconds to 1 minute. Add the panko and pistachios, and cook, stirring occasionally, until everything is golden and crisp, 2 to 4 minutes. Stir in a pinch of salt, the thyme and lemon zest, then scrape onto a plate to cool. Taste and add more salt if needed.
Step 3
Wipe out the skillet with a paper towel, then set it back over medium heat. Add the remaining ½ cup olive oil, red pepper and sliced garlic. Cook, stirring occasionally, until the garlic is pale gold at the edges (don’t let it get dark brown), 2 to 4 minutes.
Step 4
Add beans, vegetable broth and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until broth thickens, 8 to 10 minutes. Gently stir in herbs and a squeeze of lemon, then taste and add more salt and lemon juice if needed.
Step 5
To serve, top beans with broccoli and crispy crumbs. Garnish with more herbs, chopped nuts and red pepper flakes, if you like.
