Yesterday evening, we were discussing what vegetable to have for dinner. We still had a good shot of the good looking tasteless broccoli left in the fridge. We didn’t like the idea of just throwing it out nor did we really want to wait until it went limp and slimy so we could throw it legitimately.
And then we remembered one of the broccoli recipes in The River Cottage Cookbook. Aha!! Yes!! That should make the broccoli edible.
Just as we remembered, broccoli with garlic and anchovies is fabulous. I can’t wait until we have really good broccoli to make it again. Imagine how amazingly good it will be then!
Just in case you are seeing the word “anchovy” and saying “eeeewwwww!!”, stop!! Please note that the anchovy is there as a very mild flavouring. While the funky fishy smell is definitely present during the cooking, there is no hint of fishiness in the final dish.
Here’s what T did to rescue our dull broccoli:
broccoli with garlic and anchovies
very loosely based on the recipe for “purple sprouting broccoli with anchovy and chile dressing” in The River Cottage Cookbook by Hugh Fearnley-Whittingstall
- splash of olive oil
- 1 anchovy
- 2 cloves garlic, sliced thinly
- chili flakes, to taste
- good shot of broccoli, enough for two hogs
- Heat a cast iron pan. Throw in a splash of olive oil.
- Add the anchovy and crush with the end of a wooden spoon so that it basically disappears.
- Add the garlic and chili flakes and cook over medium heat til the garlic is golden.
- While the garlic is cooking, steam broccoli til al dente (about 3 minutes). Drain.
- Toss the broccoli in the oil mixture til all of it is covered. Serve immediately.
» This is also an excellent way to prepare cauliflower.
» If you have some fresh lemons, squeeze a little lemon juice over top as well.
This was so fabulous that I think I’m going to throw caution to the winds and go and buy some more inferior broccoli!