Broccoli With Anchovies and Garlic

• 1 bunch of broccoli, about 1 1/4 pounds
• Salt to taste if desired
• 3 tablespoons olive oil
• 1 teaspoon finely minced garlic
• 1/4 teaspoon dried hot red pepper flakes
• 1 teaspoon anchovy paste

1. Cut off the broccoli tops into individual florets.
2. Cut the stems crosswise into 2-inch lengths.
3. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices.
4. There should be about 6 cups in all
5. Bring enough water to a boil to cover the broccoli when it is added.
6. Add salt and the broccoli pieces and cook 3 minutes.
7. Drain
8. Heat the oil in a skillet and add the broccoli pieces.
9. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste.
10. Cook, tossing and stirring the ingredients together, about 1 minute.
11. Serve

broccoli, salt, olive oil, garlic, anchovy paste

Taken from cooking.nytimes.com/recipes/2863 (may not work)