November 9, 2015
Pungent anchovies and briny capers punch up this garlic-roasted broccolini. Since this side dish comes together in just 15 minutes, it makes an easy and flavorful addition to any holiday dinner.
Yield: 6 servings
Active Time: 10 minutes
Total Time: 15 minutes
3 cloves garlic
4 (3-inch-long) anchovies, drained
8 tablespoons ghee
Zest and juice of 1 large lemon
1/2 bunch of parsley, roughly chopped
Sea salt and freshly ground black pepper
2 tablespoons olive oil
2 teaspoons Maldon salt
24 ounces broccolini
3 tablespoons capers
1 teaspoon red pepper flakes
Place garlic cloves, anchovies, ghee, lemon zest and juice, and parsley in the bowl of a small food processor. Process until fairly smooth. Season with salt and pepper, and set aside.
Heat 2 tablespoons olive oil and Maldon salt in a large skillet over high heat. Add broccolini and sauté, stirring, 5 minutes, until cooked and slightly blistered, yet still crunchy and bright green.
To serve, drizzle with anchovy sauce and sprinkle with capers and red pepper flakes.
Photo credit: Paul Delmont
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