Garlicky Broccoli

If anchovies just aren’t your thing, skip this super-simple recipe. They’re essential to the savory flavor of Garlicky Broccoli.

Tip: If you have a white sauté pan and a clear lid (even if it’s too small or too big for the pan), use them. The white pan makes it easier for you to see when the garlic just starts to turn golden in step 1. With the clear lid, you can make sure that the steamed broccoli doesn’t overcook in step 3.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 10 minutes
Serves: 4

Ingredients

2 Tbs. extra-virgin olive oil
3 cloves garlic, sliced
3 anchovy fillets
a generous pinch red pepper flakes
a few grinds black pepper
4 cups broccoli spears

Instructions

In a large pan over medium heat, heat the oil, garlic, anchovies, and red and black pepper. When the garlic just starts to turn golden, about 2 minutes, mash the anchovies with the back of a fork.
Add the broccoli, spreading it out as evenly as possible, then pour in ¼ cup water.
Increase the heat to high. Cover and steam the broccoli until bright green and tender-crisp, 2–3 minutes. Remove the lid and cook until the water has evaporated, about 1 minute.