Broccoli Pancotto |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 3 cups 1-inch cubes crustless country-style bread | 1/4 cup extra-virgin olive oil | 3 small dried chiles de arbol |
| 2 large garlic cloves, peeled, flattened | 1 pound broccoli crowns, cut into florets (about 7 cups) | 1/2 cup water |
| 1 | Preheat oven to 375 F. Arrange bread on baking sheet. Bake until beginning to brown, about 12 minutes. Cool on sheet. |
| 2 | Heat oil in large skillet over medium heat. Add chiles and garlic; saute until fragrant, about 2 minutes. Add broccoli florets, 1/2 cup water, and bread. Cook uncovered until bread absorbs water and broccoli is crisp-tender, stirring often, about 15 minutes. Season to taste with salt and pepper. |