side dish: broccoli, anchovies, capers, chili flakes, garlic, lemon.
- Cut your broccoli into small florets. Don’t waste the tender bits of stem; they taste like broccoli and have a nice texture
- Pour a good amount of olive oil into a cold skillet, and then add a few cloves’ worth of finely chopped garlic, a few anchovy fillets, some capers, and chili flakes to taste. Turn the heat on to medium-low, and mash everything up with the tines of a small fork. Continue to heat gently.
- When the anchovies have fallen apart completely and the garlic is fully cooked, turn the pan up to high and add the broccoli. Toss once or twice, and then add a few tablespoons of water. Cover and cook until broccoli is almost tender. Uncover and cook until broccoli is done and the water has evaporated.
- Turn off heat, and add the zest and some of the juice of half a lemon to the pan. Toss and serve.
