| Yield | |
|---|---|
| Source | Food Network Magazine, November 2010 |
| Prep time | 15 minutes |
| Yield | |
|---|---|
| Source | Food Network Magazine, November 2010 |
| Prep time | 15 minutes |
| 1 | Broccoli (chop into florets, peel and slice stems) | |
| 1 | Clove | Garlic (chopped) |
| 5 | Anchovy Fillets (minced) | |
| Pinch | Red Pepper Flakes | |
| 3 | Tablespoon | Olive Oil |
| 1⁄2 | Lemon (zested, juiced) | |
| Dash | Salt |
Cook broccoli in 1 to 2 inches salted boiling water until tender, 5 minutes. Drain broccoli. Cook garlic, anchovy, and red pepper flakes in a skillet with olive oil over medium heat, 30 seconds. Add broccoli, lemon juice and zest, and dash of salt. Stir to combine and serve.