Sautéed Broccoli With Rosemary
Recipe courtesy of Susan Ford
Wash and dry broccoli.
Cut off stem end (about 1/4 inch), discard. Trim the hard outer layer off the thick part of remaining stem (use vegetable peeler) cut into small pieces about 1/2 thick. Cut the tender stalks near the florets into 1 inch pieces.
In large skillet melt the butter over low heat. Add the cut-up broccoli, salt, pepper, bread crumbs and rosemary (fresh or dry). Stir to mix well, cover tightly, cook over low heat for 20 to 25 minutes until stem pieces are tender. While cooking, remove the cover, stir and scrape the bottom every 5 minutes or so to prevent sticking and to distribute the browning crumbs, recover.
When finished the broccoli pieces should be nicely browned. If not, uncover pan, raise heat a bit and cook stirring frequently for another 5 to 8 minutes.
Note: Fresh Rosemary is fine make sure you mince it. The trick to getting broccoli covered and nicely brown is to scrape the bottom of pan with wooden spatula and lift the browned pieces to the top.