Broccoli with Anchovies and Garlic

• 1 Bunch of broccoli, about 1 1/4 pounds
• Salt to taste
• 3 Tbs Olive oil
• 1 tsp Finely minced garlic
• 1/4 tsp Dried hot red pepper flakes
• 1 tsp Anchovy paste or 4 anchovies, smashed into a paste

1. Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.

2. Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.

3. Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.

Servings: 4

Recipe source: NY Times Cooking