Broccoli with panko

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• Makes 4 servings

Panko are flaky Japanese breadcrumbs. They are lighter and crunchier than ordinary breadcrumbs, and when they are toasted they transform an ordinary vegetable into something quite special.

  • 1 small bunch broccoli, about 3 stalks
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 1/2 cup (28 g) panko
  • Kosher salt 
  • Freshly ground black pepper

Separate the broccoli into florets and set the stems aside for another use. Steam the florets until they are bright green but still crisp to the bite.

Heat the oil in a wok. Add the garlic and sauté over low heat for a few seconds. Add the panko and stir until golden. Add the broccoli and combine well. Season to taste with salt and pepper.

Excerpt from NEW KOSHER CUISINE by HELEN NASH (The Overlook Press, Peter Mayer Publishers Inc.)