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- Makes 5 cups
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Supercharge your side dish skills with this colorful, crunchy, and totally crave-worthy panko broccoli recipe. Each floret is simmered in flavorful veggie broth until tender, and then mixed with garlic-infused whole wheat bread crumbs for a crispy textural contrast. Strips of sun-dried tomato add bursts of umami-rich flavor and really dial up the intrigue of this five-ingredient dish. If you make a big batch, this is the perfect recipe to bring to a potluck to up the veggie count on everyone’s plate.
For more vegan broccoli recipes, check out these tasty ideas:
By Ellen Boeke,
Ingredients
- 1½ lb. broccoli (1 large head)
- ⅓ cup low-sodium vegetable broth
- ¼ cup whole wheat panko
- 4 cloves garlic, minced
- 2 tablespoons slivered sun-dried tomatoes (not oil-packed)
Instructions
- Cut broccoli head into small florets. If you like, peel and thinly slice broccoli stalks. In an extra-large nonstick skillet cook broccoli in broth over medium-high 6 to 8 minutes or until crisp-tender, stirring occasionally.
- Meanwhile, in a small bowl combine panko and garlic. Add to skillet with sun-dried tomatoes. Cook 2 to 3 minutes or until panko is toasted, stirring frequently. If you like, season with freshly ground black pepper.
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