Start to finish: 10 minutes
1 pound broccoli, cut into slim florets
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 teaspoons anchovy paste or minced anchovies
1/2 teaspoon dried red pepper flakes (or less if desired)
1 teaspoon grated lemon zest
1 tablespoon grated Parmesan
salt for the boiling water
Blanch the broccoli florets: Fill a large bowl with water and ice cubes and set aside, near the stove. Bring a medium-sized pot of salted water to a boil over high heat. Carefully place the broccoli in the boiling water and let cook for 1 minute (for firm broccoli) or 2 minutes for a more tender texture.
Remove the broccoli florets with a slotted spoon and place them directly into the icy water to stop the cooking. (Broccoli can be made up until this point several days in advance; store covered in the refrigerator.) In a small bowl, mix together the olive oil, anchovy paste, red pepper flakes and lemon zest with a fork until well-blended. 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 3-5 minutes, depending if florets are chilled. Place on a platter or in a bowl and sprinkle with the Parmesan cheese and serve.
Nutrition information per serving: 76 calories; 40 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 2 mg cholesterol; 187 mg sodium; 7 g carbohydrate; 4 g fiber; 0 g sugar; 4 g protein.
Melissa d’Arabian, Associated Press