This combination works with almost anything, but it pairs especially well with broccoli.
If you don’t like broccoli, it can be hard to fall for it. I get it. This is exactly the kind of recipe that can make it palatable. I won’t harp on the benefits of eating local and seasonal produce here — let’s just find a way to enjoy it. Broccoli has an extensive list of health benefits that range from biochemistry and fiber composition to hundreds of studies. But I’ll only ask one thing: al dente. Stop boiling it into mush and leaching its goodness into the water. Crunch is cool — it preserves enzymes. Yes, enzymes are not only produced by your body and saliva; they’re present in foods, too. Sausages don’t have any, but vegetables and greens are full of them. These enzymes help digest that kebab quickly and properly. Rice, for instance, won’t do that. Now, let’s talk broccoli.
- 1 head of broccoli
- 5 cloves of garlic
- 1 chili
- 2 tbsp. capers
- 5–10 anchovies
- olive oil
Cut the florets from a large head of broccoli. Halve the very large ones. Finely chop 5 garlic cloves and 1 fresh chili. Heat some good-quality olive oil in a pan with a thick bottom. By “good-quality,” I mean fresh and sourced from a producer you trust — it should have a bold and vibrant flavor.
Add the garlic and chili to the hot oil, followed immediately by 1–2 tbsp. of capers and 3–8 anchovies. Sauté over high heat for about a minute, until the aroma becomes strong. Reduce the heat and add the broccoli. Stir to coat, then pour in 50–60 ml of water and let it evaporate. The steam will soften the broccoli to a tender-crisp state — this is what we want. Remember to stir occasionally.
Turn off the heat and let the broccoli sit for a bit. And yes, cliché as it might sound, baked salmon in a mustard sauce paired with this broccoli is simply divine.
Cut the florets from a large head of broccoli. Halve the very large ones. Finely chop 5 garlic cloves and 1 fresh chili. Heat some good-quality olive oil in a pan with a thick bottom. By “good-quality,” I mean fresh and sourced from a producer you trust — it should have a bold and vibrant flavor.
Add the garlic and chili to the hot oil, followed immediately by 1–2 tbsp. of capers and 3–8 anchovies. Sauté over high heat for about a minute, until the aroma becomes strong. Reduce the heat and add the broccoli. Stir to coat, then pour in 50–60 ml of water and let it evaporate. The steam will soften the broccoli to a tender-crisp state — this is what we want. Remember to stir occasionally.
Turn off the heat and let the broccoli sit for a bit. And yes, cliché as it might sound, baked salmon in a mustard sauce paired with this broccoli is simply divine.
