Sauteed broccoli

This Nov. 27, 2017, photo shows weekday sauteed broccoli in Bethesda, Md. This recipe for weekday side dish calls for broccoli but you could easily substitute cauliflower or carrots or asparagus, depending on what’s in season or what’s on sale or what’s hanging out in your crisper drawer. (AP Photo/Melissa d'Arabian)

Servings: 4

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