Thick slices of broccoli develop dark, roasted edges in the skillet while staying juicy inside. With creamy white beans, lemon, parsley and crunchy breadcrumbs, they make a hearty meal with fresh, spicy notes.
Broccoli is more than a green supporting act here: the stem holds the slices together and develops a soft, juicy center as it cooks. So slice the broccoli lengthwise, leaving a piece of stem on each slice. The loose florets aren’t scraps; cook them too, so they also get dark edges. Dutch-grown broccoli is mainly available in summer and autumn. Outside that season, store-bought broccoli works just as well, as long as the stem feels firm and the florets are bright green.
A hot pan is important for the flavor. In a lukewarm pan, broccoli mostly turns soft without developing the roasted spots that balance its slight bitterness so nicely. Let the slices brown undisturbed first, then add a small splash of water and cover the pan to give them time to cook through. This keeps the outside from burning before the stem is tender. The exact cooking time depends on the thickness: pierce the stem with the tip of a knife; it should go in easily, but the stem shouldn’t feel mushy.
White beans give the dish a creamy, hearty base. Canned or jarred beans are handy; rinse them so the flavor of the liquid they’re packed in doesn’t overpower the dish. Cannellini beans are soft and creamy, but large butter beans work too. Lemon zest and juice add freshness, while parsley brings a green, herby note. The chili oil makes everything warmer and rounder. Adjust the amount of chili flakes to suit your preference; a pinch mostly adds aroma, while more makes the oil distinctly spicy.
Toasted breadcrumbs provide the contrast that the soft beans and broccoli need. Fresh breadcrumbs turn golden quickly in the pan; coarsely crumbled stale bread works too. If you don’t use bread, you can leave out the crunchy element, but don’t simply stir it into the beans: it will lose its crunch. Serve the dish as a substantial lunch or dinner, with a green salad on the side if you like. Store leftovers covered in the fridge and reheat them thoroughly in a pan; add the breadcrumbs just before serving.
Slice the broccoli lengthwise through the stem into pieces about 2 cm thick. Keep the slices as intact as possible; cut any loose florets into pieces too. Mix the chili flakes with 2 tablespoons of olive oil and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the breadcrumbs for 2–3 minutes until golden and crunchy, stirring regularly, then transfer them out of the pan.
Add 1 tablespoon of olive oil to the pan. Add the broccoli steaks and loose florets; cook in two batches if needed. Sprinkle with the salt and cook the slices for 3–4 minutes without moving them, until the underside is dark golden brown.
Turn the broccoli over. Add a small splash of water and cover the pan. Cook for 4–6 minutes, until a knife tip pierces the stem easily. Cook the loose florets alongside the slices, removing them from the pan earlier if needed.
Meanwhile, warm the white beans with the garlic and 2 tablespoons of water in a saucepan over low heat for about 3 minutes. Stir in the lemon zest, 1 tablespoon of lemon juice and half the parsley. Season with pepper and more salt if needed.
Divide the warm beans between two plates and place the broccoli steaks and florets on top. Drizzle with the chili oil and finish with the breadcrumbs and the remaining parsley. Serve with the remaining tablespoon of lemon juice, to taste.
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