Author Notes
Many vegetables can be cooked in this manner particularly greens and anything in the broccoli family. —woo wei-duan
Ingredients
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500 grams
broccoli, broccolini, broccoli rabe or turnip tops, washed and florets cut
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2 tablespoons
extra virgin olive oil
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1
anchovy
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1
garlic clove, peeled, and finely sliced
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1
dried chilli
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Sea salt
Directions
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In a large saute pan, add the olive oil to the pan and heat over medium heat.
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When the oil is hot, add the garlic, anchovy, and chilli.
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Break up the anchovy with a wooden spoon and when the anchovy has disintegrated, remove the chilli.
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Add 50 mls of water to the pan.
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Add the broccoli to the pan, sprinkle with salt to taste and cover.
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Reduce the heat to low and cook for about 7 minutes. Test the broccoli with a fork to see if it can be pierced easily. If it is not done yet then cover and cook a few more minutes. If it is done, give it a stir, taste to adjust the seasoning, stir again. Serve.
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