Weekday Sauteed Broccoli

Categories: Vegetables- Broccoli

Ingredients

• Salt for the boiling water
• 1 lb. broccoli. cut into slim florets
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 1/2 tsp. anchovy paste or minced anchovies
• 1/2 tsp. dried red pepper flakes (or as desired)
• 1 tsp grated lemon zest
• 1 Tbsp. grated parmesan

Directions

1. Blanch the broccoli florets: Fill a large bowl with water and ice cubes, and set aside near the stove.

2. Bring a medium-sized pot of salted water to a boil over high heat. Carefully place the broccoli in the boiling water and cook for 1 minute (for firm broccoli) or 2 minutes for a more tender texture.

3. Remove the broccoli florets with a slotted spoon and place them directly into the icy water to stop the cooking. (Broccoli can be prepared to this point several days in advance and stored covered in the refrigerator.)

4. In a small bowl, mix the olive oil, anchovy paste, red pepper flakes, and lemon zest with a fork until well-blended.

5. Heat a large saute pan over medium-high heat. Scrape the flavored oil into the pan and let it cook until fragrant, about 1 minute. Add the broccoli and cook, stirring, until heated through, about 3 to 5 minutes, depending on whether the florets are chilled. Place the florets are chilled. Place the broccoli on a platter or in a bowl and sprinkle with the parmesan cheese and serve.

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