Recipe: Broccoli with a Crunchy Crumb Topping (using garlic and orange zest)

BROCCOLI WITH A CRUNCHY CRUMB TOPPING

3 large bunches broccoli
Salt and freshly ground pepper
3/4 cup butter, divided use
2 tablespoons finely grated orange zest
3 cloves garlic, minced
3 cups fresh white bread crumbs

Cut off the broccoli stems. Separate the heads into florets.

Bring a large pot of water to a boil. Salt the water and add broccoli florets. Cook, stirring once or twice, until just tender, about 3 to 4 minutes. Drain and transfer to a bowl of ice water. When cool, drain again and pat dry.

In a frying pan over medium-high heat, melt 1/2 cup butter. Add orange zest and garlic and cook, stirring once or twice, until butter begins to brown, about 3 minutes. Add crumbs and stir to moisten. Cook, stirring occasionally, until crisp and golden brown, about 5 minutes. Stir in 1/4 teaspoon salt and a generous grinding of pepper. Remove from heat and keep warm.

Meanwhile, in a large frying pan, melt the remaining 1/4 cup butter. Add the broccoli, cover the pan and cook, tossing and stirring occasionally, until heated through and coated with butter, about 5 minutes. Season with 1/4 teaspoon salt and a generous grinding of pepper, and toss again.

Spoon broccoli into a warmed wide serving bowl. Spoon crumbs evenly over broccoli and serve immediately.

MAKE-AHEAD TIP:
The broccoli can be blanched, placed in ice water and patted dry 1 day ahead. Cover and refrigerate. Return to room temperature before proceeding. Bread crumbs can be prepared several hours in advance and reheated just before serving.

Makes 8 to 10 servings
Source: Williams-Sonoma Thanksgiving by Michael McLaughlin