Butter-Steamed Broccoli With Peppery Bread Crumbs Recipe (2024)

Why not use the stems? I peel them, easily done by slicing a bit off the bottom of the stem, then inserting the knife under the thick, dark green outside skin and pulling. The skin will pull off all the way to the first branching into spears. Slice the peeled stem as you wish. Easy. Peeled stems are as sweet and tender as the spears.

The first time I made this I followed the recipe to the letter and the result was fine, but nothing memorable. Last night I made the recipe again, but I set the pan to medium instead of simmer when I melted the butter, and it browned a bit. The difference in flavor was amazing! There was a wonderful intensity about the flavor that was fabulous. I was rushed at the end so I grated a bit of cheese over the broccoli instead of shaving it, and I think that was an improvement also.

I peel and slice the stems and use them in lieu of water chestnuts in a stir-fry. Gives good crunch!

The fennel looked better than the broccoli at the market this week, so I was inspired to adapt this great recipe: Quarter and slice crosswise two fennel bulbs, reserving and mincing 1 tbs of green fronds. Brown 1-1/2 cups breadcrumbs in oven or toaster oven, cool and combine with 1/2 cup grated parm-reggiano, 1/2 lemon rind grated and the fennel frond. Meanwhile, sautee fennel in 1-2 tbs butter until soft. Salt and pepper to taste. Top fennel with crumbs. Serves 2 as main dish, 4 as a side.

My Oma made broccoli with breadcrumbs and it's the only way we have broccoli in my family! No need to use an oven, you can easily brown the breadcrumbs in the pan on the stove, remove them, saute the broccoli and add the breadcrumbs back to the pan when broccoli is cooked.

Great recipe and it looks so nice. Five minutes a bit too long to cook in the water. Three is prob better for our taste. Also, I added a few red pepper flakes to the crumbs.

I learned to use the stems after seeing them used in a dish I had years ago in an upstate New York restaurant. Why waste a valuable part? The same goes for the stem of cauliflower. Slice it thin and add it when roasting.

You're right. But it helps to think about these more prominent vegetable dishes as the vegcentric plate. Steamed broccoli is pretty darn healthy and would deliver the same 16 grams protein and 6 grams dietary fiber. The calories come from fats and cheese which greatly enhances palatibility.

I agree that grating the cheese is the better option. Perhaps also a little lemon juice for added brightness of flavor.

olive oil = 900 kcal / butter = 742 kcal.
so, if you prefer the taste of olive oil, switch them, but not to spare calories ;)

Can olive oil be used in place of the butter as a calorie cutting solution?

Also nice with a mix of cauliflower and broccoli

Splendid in simplicity and flavor. Made as written making one half a recipe and it served 4 nicely as veggie side. For those who used panko crumbs and then commented there were too many bread crumbs, that would be so if you used panko. Using fresh crumbs made per recipe it was just right. I think there may be a typo in recipe, though. Note 1 lg. or 2 med. heads of broccoli are called out as 1/2 to 2 lb. I think that should probably be 1 1/2 - 2 lb. Keeper.

I prefer the stems to the florets!

Super simple and yummy even without breadcrumbs (I didn't have any). Next time I might try just using olive oil and not butter...

Very good and came together fast. Didn’t have breadcrumbs do I crushed some croutons and it worked fine.

Following the browned butter suggestion, I also add some red pepper flakes to the butter as it browns and some anchovy paste before I mix in the broccoli to punch it all up. Everyone wants the recipe. I never have any left but if I did I’d chop it up and toss with pasta.

I see no reason to make broccoli any other way ever again!

Substituted broccoli rabe, cut in 3” lengths (including stems). Let the butter brown slightly before adding broccoli and water. A pinch of pepper flakes added to the bread crumbs. Delicious!

I make a similar dish but roast the broccoli. Breadcrumbs and parm are added at the end and browned under the broiler.

Meh. Not worth the effort. 5 min is too long. Broccoli was too soft. Agree with peeling and using the stems.

Since I didn't have any bread, I made this using panko instead of coarse bread crumbs. This was a big mistake. The panko just rolled off the broccoli instead of combining with it. Nevertheless, the broccoli and peppered panko crumbs were delicious. I served it alongside Crispy Pepperoni Chicken (https://cooking.nytimes.com/recipes/1023752-crispy-pepperoni-chicken). The two dishes complemented each other nicely.

I had just drained the fat from frying bacon to make bacon bits, and decided not to waste the fond, so threw the butter in, scraping up the brown bits. Proceeded with the recipe, but added a spoonful of Lee Kum Kee brand chicken powder to the water, omitting the salt… it was delicious. Went great with the fully loaded baked potato. FYI I needed a lot less water than recipe.

Who knew broccoli was the perfect carrier for toasted bread crumbs? I had a bit leftover, so sprinkled on top of the roasted butternut squash soup. Pretty fabulous Sunday dinner.

Loved this. I added pressed garlic and anchovy paste to the butter. This is a great easy weeknight dinner addition.

We used the stems too. Why not? The amount of water and bread crumbs was too much but the idea was great and we loved the end result.

So as not to fuss later, made the panko ahead, used less than half the amt and added oregano, but you can use any herb (fennel if serving with fish?), then set aside. When cool, grated in lemon zest and parm. I browned only 2T butter. Sprinkled Aleppo and squeeze of lemon on when done. Served this over quinoa (also made ahead) into which I grated baked tofu to round out the meal. It was delicious. Tried it again with pak choy (little yellow flowers). Will keep on experimenting with this one!

Delicious and super easy. Could also add some garlic with the breads crumbs.

KIS at its best!Easy to make...tastes great.I used baby broccoli from trader Joes and finished it with fresh squeezed lemon. The bread crumbs were nice but the lemon juice is all you need.Enjoy!