Broccoli Pancotto

• 12 ounces dense country-style French bread, cut into 1-inch cubes (about 8 cups)
• 1/3 cup olive oil
• 3 small dried chilies (such as chiles de arbol*)
• 2 large garlic cloves, flattened, peeled
• 2 1/2 pounds broccoli, cut into florets (about 8 cups)
• 1 cup water
• 1 1/2 teaspoons coarse sea salt
• 1/4 cup reserved pan drippings from Roasted Beef Tenderloin Wrapped in Bacon (optional)

1. Preheat oven to 450F.
2. Place bread cubes on baking sheet.
3. Bake until bread is lightly toasted, about 5 minutes.
4. Set aside.
5. Heat oil in heavy large deep skillet over medium heat.
6. Add chilies and garlic and saute until fragrant, about 2 minutes.
7. Add broccoli florets, 1 cup water, salt, and toasted bread cubes.
8. Toss to coat.
9. Cook uncovered until bread absorbs water and broccoli is crisp-tender, tossing often, about 20 minutes.
10. Drizzle pan drippings from beef tenderloin over, if desired; toss to coat.
11. Season to taste with salt and pepper.
12. Transfer to bowl and serve.
13. *Available at Latin American markets and some specialty foods stores.

bread, olive oil, chilies, garlic, broccoli, water, salt, reserved pan drippings

Taken from www.epicurious.com/recipes/food/views/broccoli-pancotto-107710 (may not work)