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2 heads broccoli
2 roasted red peppers, homemade or store-bought
3 tbsp olive oil or butter
3 garlic cloves, minced
2 tsp anchovy paste
1/2 tsp salt, optional
Partially fill a large, wide saucepan with water and bring to a boil over high heat. Meanwhile, if using broccoli, slice stalks from florets and cut florets into small pieces. Peel stalks, then thinly slice. (If using broccoli rabe, cut into large pieces.) Thickly slice roasted red peppers. Add broccoli florets and stalks to boiling water. Return to a boil, then cook until bright green, 1 to 2 min. Drain in a colander.
Add butter and garlic to pan and set over medium heat. Add anchovy paste. Stir frequently until garlic is fragrant and has cooked at least 1 min. Add broccoli and peppers. Stir often until done as you like, from 2 to 3 min. Taste and add salt, if needed.
Calories 56, Protein 2g, Carbohydrates 7g, Fat 3g, Fibre 2g, Sodium 80mg.
This recipe is also delicious with slightly bitter-tasting broccoli rabe (also known as rapini).
Slice broccoli and peppers. Store in separate sealed plastic bags in the refrigerator up to 2 days.