Broccoli Florets with Toasted Garlic and Ginger Crumbs

I have often struggled getting my 3 boys (husband included) to eat their vegetables. Especially broccoli for some reason! I can usually get a few choked-down pieces in each of my little guys tummies by the end of dinner, but man is it exhausting sometimes! So to say the least, I was quite astounded and relieved when I served this broccoli for the first time and had 3 boys happily gobbling up their servings. Miracle of miracles! The toasted garlic, ginger, and bread crumbs add just the right touch to this healthy dish and won't be leaving our house anytime soon!

Broccoli Florets with Toasted Garlic and Ginger Crumbs

Submitted by Amy ~ The Sisters Cafe
Recipe Source: Mann's

1 1/2 lbs broccoli florets
1/3 c. olive oil
4 garlic cloves, minced
2 T. grated fresh ginger
2/3 c. panko (Japanese bread crumbs) or regular bread crumbs (this is what I usually use)
1 T. low-sodium soy sauce
1/4 t. ground black pepper
1/4 t. salt
1 T. grated lemon peel

Put 1 inch of water in a heavy 5-quart pot, then put a steamer basket inside the pot and bring the water to a boil. Add broccoli and steam, covered, until just tender, 8-10 minutes. Meanwhile, heat oil in a skillet over moderately low heat. Add garlic and ginger; cook, stirring occasionally, until pale golden, about 5 minutes. Stir in bread crumbs, soy sauce, pepper and salt, then increase the heat to medium and cook, stirring occasionally, until the bread crumbs are golden, about 3 minutes. Remove from the heat and stir in grated lemon peel. Remove broccoli from steamer basket when just tender and transfer to a large bowl. Add desired amount of crumb mixture to the broccoli and toss to coat and serve. (Sometimes I add a little less than the entire amount)