- 3 tablespoons extra virgin olive oil
- 6 cloves garlic, sliced
- 2 anchovies, chopped
- 1 large head broccoli, cut in 1 1/2-inch florets
- 1/4 teaspoon peperoncino
- 1/4 teaspoon kosher salt
Heat the olive oil in a large straight-sided skillet over medium high-heat. Toss the garlic; once the garlic is sizzling, add the anchovies. Cook and stir until the anchovies dissolve and sizzle in the oil, about 1 to 2 minutes.
Add the broccoli to the skillet, and season with peperoncino and salt. Pour ½ cup of water into the skillet, bring to a simmer, cover, and cook until the broccoli is tender, about 4 to 5 minutes. Remove the lid, and increase heat to high to boil away excess liquid. Serve.