Serves 4-6. This is one of the simplest and most elegant broccoli dishes from the New York Times. The only difference is instead of baking and flavoring bread crumbs, we've done it for you. Whether you use Margot's Morsels Crazy Crumbs or morsels makes no difference.
- 1 ½ cups Margot's Morsels Crazy Crumbs in Sea Salt or, Margot's Morsels Simply Sea Salt, coarsely ground
1 teaspoon coarsely ground black pepper
1 large head or 2 medium heads broccoli (1 1/2 to 2 pounds)
4 tablespoons unsalted butter
2 ounces Parmesan cheese, for shaving
Place the crumbs in a bowl.and stir in black pepper to taste. Set aside.
Cut off thick stems of broccoli and save for another purpose, such as soup. Cut broccoli tops into 3-inch-long spears of approximately equal size.
Put a large skillet over medium heat. Melt butter (do not brown), add broccoli spears and season with salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 5 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)
Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle generously with peppery crumbs. Using a vegetable peeler, shave Parmesan into long shards and scatter over the top.