Broccoli with a Crunchy Crumb Topping
- 3 large bunches broccoli (about 10 stalks)
- Salt, to taste, plus 1/2 tsp.
- 14 Tbs. (1 3/4 sticks) unsalted butter
- 2 Tbs. finely chopped orange zest
- 3 garlic cloves, finely chopped
- 3 cups fresh white bread crumbs
- Freshly ground pepper, to taste
In a large fry pan over medium-high heat, melt 8 Tbs. of the butter. Add the orange zest and garlic and cook, stirring once or twice, until the butter begins to brown, about 3 minutes. Add the bread crumbs and stir to moisten. Cook, stirring occasionally, until the crumbs are crisp and golden brown, about 5 minutes. Stir in 1/4 tsp. of the salt and a generous grinding of pepper. Remove from the heat and keep warm.
Meanwhile, in another large fry pan over medium heat, melt the remaining 6 Tbs. butter. Add the broccoli, cover the pan and cook, tossing and stirring occasionally, until heated through and glazed with butter, about 5 minutes. Season with the remaining 1/4 tsp. salt and a generous grinding of pepper and toss again.
Spoon the broccoli into a warmed wide serving bowl. Spoon the bread crumbs evenly over the broccoli and serve immediately. Serves 8 to 10.
Make-Ahead Tip: The broccoli can be prepared through the step of placing it in ice water up to 1 day ahead. Drain, pat dry, cover and refrigerate. Return the broccoli to room temperature before proceeding. The bread crumbs can be prepared several hours in advance and then reheated just before serving.