broccolini w/ basil breadcrumbs

We’re having some homeowner problems that are precisely the worst degree, which is that they are bad enough that we have to do something, but not so bad that we’ve already done something. And thus I’ve had holes in the ceiling in two different rooms for longer than I care to admit.

We finally went to Home Depot on Saturday to start looking into a solution, and it should come as no surprise that the only thing I purchased was a large basil plant.

(Don’t worry, we have a contractor coming tomorrow.)

I want to eat basil on all things, all meals, all year-round. So this is a really simple way to make a vegetable side a little more interesting and a little less healthy.

Broccolini with Basil Breadcrumbs

1 bunch broccolini (or really any vegetable!)

3 cloves minced garlic

1/4 cup olive oil

1/3 cup Italian breadcrumbs

1/4 cup freshly grated Parmesan cheese

1/4 cup chopped basil leaves

salt and pepper, to taste

I do a steam/saute method with the broccolini where I heat some olive oil in a Dutch oven and then add the broccolini so that it gets a little golden/crispy taste, but then add a bit of water and put the lid on so it steams the rest of the way through before it burns. Roasting would also work! Just takes longer.

In a small pan, heat the 1/4 cup olive oil over medium/low heat. Add the garlic and cook until it’s just starting to get golden brown. Add the breadcrumbs and stir to combine into the oil. Cook until the breadcrumbs are toasted, then add the basil. Stir for just a couple minutes more, then remove from heat and add the cheese. Toss the broccolini with the breadcrumbs and check if you need more cheese. I always need more cheese.

Serve! We had this with roast chicken which was a really good idea because then I could scoop any spare breadcrumbs onto my chicken. Clean plates club.

Speaking of clean plates, Greta ate this and some of the chicken, and I’m already dreaming of the day when she politely tells a server that she doesn’t want a kid’s menu.

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