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Broccoli with Smoked Paprika and Toasted Garlic Breadcrumbs
In this texture-packed dish, a combination of browned garlic, smoky paprika and crisp breadcrumbs—inspired by the Catalan sauce picada—enhances skillet-cooked broccoli. After being seared in a hot pan, the broccoli is combined with water, quickly covered and steamed until tender-crisp. Added just before serving, a good dose of fresh thyme and a splash of woodsy-sweet sherry vinegar bring bright, fresh notes.
4
Servings
20 minutes
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
⅓
cup panko breadcrumbs
Directions
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01In a 12-inch skillet over medium, heat 2 tablespoons oil until shimmering. Add the panko and cook, stirring occasionally, until lightly golden, about 2 minutes. Stir in the garlic and smoked paprika; cook until the panko is deep golden brown and the garlic no longer is raw, about 1 minute. Transfer to a small bowl and set aside; wipe out the skillet.
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