This slow-cooked broccoli recipe features tender florets simmered with garlic, anchovies, and tomatoes, creating a rich, flavorful dish perfect for serving over polenta and garnished with toasted almonds.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Broccoli | 2 1/2 lb | |
Roma Tomatoes | 3/4 lb | or cherry tomatoes |
Anchovy Fillets | 3 | drained, diced |
Garlic | 3 clove | sliced |
Olive Oil | 1 1/2 cup | |
Red Pepper Flakes | 1 pinch | |
Salt | 1 1/2 tsp | |
Sliced Almonds | 1/2 cup | toasted |
PREPARATION
Blanch the broccoli.
Set a large pot of salted water to boil. Prep the broccoli by removing the stem from the crown. Cut the crown into florets. Peel the stems and slice into ⅓ slices. Once the water is boiling, add the broccoli and blanch for five minutes. Drain from water and set aside.
Set a heavy bottomed large pan with a lid over medium heat.
Add the garlic and olive oil. Cook until garlic sizzles, a few minutes. Add the anchovy and chili flake. Stir to combine. Add the tomatoes and cook for one minute. Add broccoli and salt. Reduce heat to low and cover.
Cook for two hours.
Yes! Turn the broccoli a few times throughout the cooking, careful not to break up the florets too much. The resulting broccoli will be silky and rich. If serving over polenta, start it after 1 hour of cooking the broccoli.
To serve, add a few spoonfuls of polenta to each bowl.
Using a slotted spoon or spatula, top with the broccoli. This will drain out some of the oil. You may wish to add a bit more to your dish if you like! Top with a scattering of the toasted almonds and serve up.