1½–2 pounds broccoli, trimmed and cut into 6 stalks
Salt and freshly ground pepper
4 tablespoons (½ stick) unsalted butter
3 small garlic cloves, split, germ removed, and finely chopped
½ cup plain dry bread crumbs
Finely chopped or coarsely grated zest of 1 lemon
2 tablespoons minced fresh mint or parsley
In a steamer or a pot fitted with a steaming basket, steam the broccoli, covered, until the stalks are just tender, 7 to 9 minutes. You should be able to pierce the stalks with the tip of a knife. Transfer to a plate lined with a double thickness of paper towels, drain, and pat dry. Season the broccoli with salt and pepper and set aside.
Put a large skillet, preferably nonstick, over medium-low heat and add the butter. When the butter's melted, add the garlic and cook for about 2 minutes, just until it is softened but not colored. Add the bread crumbs, season with salt and pepper, and toss the crumbs with the garlic until they are well blended, moistened with butter, and toasted, about 2 minutes. Stir in the zest and mint or parsley.
Add the broccoli and turn it around to coat the florets with crumbs. Transfer the broccoli to a serving platter and spoon over any crumbs that remain in the skillet. Serve immediately.