Lemony Broccoli With Anchovies Recipe

This Lemony Broccoli With Anchovies Recipe creates a simple yet sophisticated side dish where the “fishy” ingredient magically dissolves into a rich, savory umami bomb. By melting anchovies into olive oil with garlic and red pepper flakes, you create a complex sauce that coats the tender broccoli stems and florets, finished with a bright squeeze of fresh lemon juice.

Jump to Recipe

Lemony Broccoli With Anchovies Ingredients

• 1 bunch Broccoli: Cut into florets. Do not discard the stems; peel and slice them for extra texture.
• Salt: For the boiling water and final seasoning.
• 3 tablespoons Olive Oil: Acts as the base for the anchovy sauce.
• 1 clove Garlic: Chopped finely.
• 3 to 5 Anchovy Fillets: Minced. These will melt away completely during cooking.
• Pinch of Red Pepper Flakes: Adds a gentle background heat.
• Juice of 1/2 Lemon: Freshly squeezed to cut through the rich oil.
• Extra Virgin Olive Oil: For a final drizzle.

How To Make Lemony Broccoli With Anchovies

1. Prep the broccoli: Separate the broccoli into bite-sized florets. Peel the tough outer skin off the thick main stem and slice the tender inner core into coins.
2. Boil the vegetable: Bring 1 to 2 inches of salted water to a boil in a pot. Add the broccoli florets and stem slices. Cook for 5 minutes until tender but still bright green. Drain thoroughly in a colander.
3. Make the sauce: While the broccoli drains, heat 3 tablespoons of olive oil in a skillet over medium heat. Add the chopped garlic, minced anchovies, and red pepper flakes. Cook for about 30 seconds, using a wooden spoon to mash the anchovies into the oil until they dissolve into a paste.
4. Toss and season: Add the drained broccoli immediately to the skillet. Toss well to coat every crevice with the savory oil mixture. Squeeze the lemon juice over the pan and season with salt to taste.
5. Serve: Transfer to a serving dish and drizzle with a little high-quality olive oil for a glossy finish.

Recipe Tips

• The Anchovy “Melt”: Many people fear anchovies, but in this technique, they are not eaten whole. By mincing them and sautéing them in hot oil, they break down completely, creating a salty, savory sauce similar to Caesar dressing rather than a fishy taste.
• Utilizing Stems: The stem is often the sweetest part of the broccoli. Use a vegetable peeler to strip away the fibrous, woody exterior until you reach the light green, wet interior. Slice these into coins—they cook at the same rate as the florets.
• Drain Well: Water is the enemy of the oil-based sauce. Shake the colander vigorously to remove trapped water from the broccoli florets, otherwise, the sauce will slide right off.
• Garlic Warning: Because you are only cooking the base for 30 seconds, have your garlic chopped and ready before you turn on the heat. Burnt garlic will make the entire dish bitter.

What To Serve With Broccoli

• Orecchiette Pasta: Toss this broccoli mixture with pasta and parmesan for a complete Pugliese-style meal.
• White Fish: Served alongside cod or sea bass, the lemon ties the plate together.
• Grilled Steak: The salty, umami punch stands up well to red meat.

How To Store Broccoli

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat gently in a warm skillet. Avoid microwaving if possible, as it can bring out a stronger sulfur smell in broccoli.
• Freezing: Not recommended, as cooked broccoli becomes very soft and mushy upon thawing.

Lemony Broccoli Nutrition Facts

• Calories: ~140 kcal
• Fat: 11g
• Carbohydrates: 8g
• Protein: 4g
• Nutrition information is estimated per serving based on 4 servings.

FAQs