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Recipe

GRILLED BROCCOLI WITH WHITE BEANS AND CRISPY BREAD CRUMBS

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 15 minutes
Cooking time: 20 minutes
Totaltime: 35 minutes

Use black beans instead of white beans if desired

Ingredients

  • 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

Preparation

  • 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.
Have you tried the recipe?

Grilled broccoli with white beans and crispy bread crumbs

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