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Broccoli with Smoked Paprika and Toasted Garlic Breadcrumbs
In this texture-packed dish, a combination of browned garlic, smoky paprika and crisp breadcrumbs—inspired by the Catalan sauce picada—enhances skillet-cooked broccoli. After being seared in a hot pan, the broccoli is combined with water, quickly covered and steamed until tender-crisp. Added just before serving, a good dose of fresh thyme and a splash of woodsy-sweet sherry vinegar bring bright, fresh notes.
4
Servings
20 minutes
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
⅓
cup panko breadcrumbs
Directions
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01In a 12-inch skillet over medium, heat 2 tablespoons oil until shimmering. Add the panko and cook, stirring occasionally, until lightly golden, about 2 minutes. Stir in the garlic and smoked paprika; cook until the panko is deep golden brown and the garlic no longer is raw, about 1 minute. Transfer to a small bowl and set aside; wipe out the skillet.
Reviews
January 19, 2024
Tasty
Good for a veggie side, very dynamic flavors, although seemed more complicated to make than I thought once I got into it. I made a couple subs because I didn't have the ingredients on hand, used nutritional yeast instead of panko and champagne vinegar instead of sherry and added toasted almonds and parm which added nice crunch and flavor. Only ended up needing about half the yeast mix, I didn't have quite a pound of broccoli, weight was 0.9 with stems on so start conservatively.
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