anchovy-spiked broccoli


servings: 6

ingredients

1/3 cup shallots finely chopped

2 tablespoons sherry wine vinegar

2 tablespoons olive oil

4 flat anchovies in oil drained and chopped

¼ teaspoon freshly ground black pepper

2 large broccoli heads cut into florets

kosher salt

instructions

1

Combine the shallots, vinegar, 1 tablespoon of the oil, anchovies, and pepper in a large serving bowl until well mixed.

2

Heat the remaining 1 tablespoon of oil in a very large skillet over medium-high heat. Add the broccoli and cook, stirring occasionally, until the broccoli is bright green and crisp-tender, about 6 minutes. Transfer the broccoli to the bowl and toss well. Season with salt. Serve warm.

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