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Description
Admit it. Broccoli, that ubiquitous vegetable side dish, gets old. This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not. It is not much different – and no more difficult – than your standard broccoli sauté except for the addition of anchovies. If that word normally frightens you, fear not. Here, they are barely detectable as such, but provide a complex salinity that salt alone cannot. You'll never eat boring broccoli again.
Ingredients
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1bunch of broccoli, about 1 1/4 pounds Salt to taste 3tablespoons olive oil 1teaspoon finely minced garlic 1/4teaspoon dried hot red pepper flakes 1teaspoon anchovy paste or 4 anchovies, smashed into a paste
Directions
Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all. Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain. Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.
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