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Makes: 10 servings
2 slices whole-wheat bread
2 tablespoons butter
1 lemon
1/2 teaspoon kosher salt
Freshly ground black pepper
2 12-ounce bags broccoli florets, or
1 large bunch broccoli, cut into florets
Whirl the bread in a food processor
or blender to make bread crumbs. Melt the butter in a small skillet.
Add the bread crumbs and sauté over medium heat until toasted.
Grate the zest from the lemon. Cut the lemon in half and squeeze
the juice from one half into the pan. Add the salt and several grinds
of black pepper and cook, stirring constantly, until dry.
(The Lemon Crumbs can be made to this point up to 2 days ahead.
Spoon into a plastic bag and set aside at room temperature.)
Microwave the broccoli according to the package directions. (If
using fresh broccoli, pile the florets on a microwave-safe plate
and sprinkle with a few tablespoons of water. Cover with plastic
wrap and microwave 3 to 5 minutes or until crisp-tender.) Remove
and sprinkle with the Lemon Crumbs.
Time-saver: Cook the broccoli florets
right in their microwavable bag. No waiting for water to boil. And,
again, no extra pot to clean.
NUTRITION PER SERVING: CALORIES 34(0% from
fat); FAT 0g (sat 0g); PROTEIN 3mg; CHOLESTEROL 0mg; CALCIUM 38mg;
SODIUM 163mg; FIBER 2g; CARBOHYDRATE 6g; IRON 1mg
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