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.