Broccoli
Cast-Iron Broccoli with Anchovies and Olives
From The Broad Fork by Hugh Acheson
Serves 4 to 6 as a side
3 tablespoons peanut oil
2 heads broccoli, cut into 2-inch spears
Kosher salt
6 salt-packed anchovy fillets, rinsed and coarsely chopped
¼ cup capers
1 cup Nicoise olives, pitted and coarsely chopped
4 garlic cloves, thinly sliced
Juice of 1 lemon
½ tablespoon olive oil
Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the peanut oil and bring to a slight smoke. Then add the broccoli spears, making sure they are spread out evenly in the skillet. (Cook in batches if it doesn’t all fit.) Let the broccoli caramelize, turning it after 3 minutes, or when nicely browned. Season with a pinch of kosher salt, and toss. Cook for an additional 3 minutes and then turn the heat to low.
Add the remaining tablespoon of peanut oil along with the anchovies, capers, olives, and garlic. Cook until the garlic is toasted, and then finish with the lemon juice.
Arrange the broccoli on plates, and drizzle with the olive oil.
From The Broad Fork by Hugh Acheson
Serves 4 to 6 as a side
3 tablespoons peanut oil
2 heads broccoli, cut into 2-inch spears
Kosher salt
6 salt-packed anchovy fillets, rinsed and coarsely chopped
¼ cup capers
1 cup Nicoise olives, pitted and coarsely chopped
4 garlic cloves, thinly sliced
Juice of 1 lemon
½ tablespoon olive oil
Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the peanut oil and bring to a slight smoke. Then add the broccoli spears, making sure they are spread out evenly in the skillet. (Cook in batches if it doesn’t all fit.) Let the broccoli caramelize, turning it after 3 minutes, or when nicely browned. Season with a pinch of kosher salt, and toss. Cook for an additional 3 minutes and then turn the heat to low.
Add the remaining tablespoon of peanut oil along with the anchovies, capers, olives, and garlic. Cook until the garlic is toasted, and then finish with the lemon juice.
Arrange the broccoli on plates, and drizzle with the olive oil.
