Instructions
Remove about 1-inch from the bottom of the broccoli stems.
Peel the stems if desired and cut the stems and florets into bite size pieces.
Cook the broccoli in lightly salted water for , or until barely tender.
Drain under cold water and set aside.
Heat 3-1/2 tablespoons olive oil in a sauté pan over moderate heat.
Add the garlic and cook for or until the garlic begins to brown.
Discard the garlic.
Add the breadcrumbs, mustard and lemon peel and stir to mix ingredients.
Season to taste with salt and pepper.
Cook, stirring to break up the crumbs and mix in the mustard and lemon peel thoroughly for or until the breadcrumbs are toasty brown.
Dish out and set aside.* Can be cooked ahead to here.
Pour the remaining olive oil in the pan.
Add the broccoli and cook, stirring occasionally, for , to reheat.
Dish out into a serving platter and top with the crumbs.
Makes 6 servings