Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Bright green broccoli tossed in olive oil with melted anchovies, garlic and chilli, finished with lemon.
Side dish. Good with roast lamb, grilled chicken or pan-fried hake. Find a main
Equipment: Saucepan, large frying pan
Measures and names
Ingredients
- 400 g broccoli, cut into florets, stalk peeled and sliced
- 1 tbsp olive oil
- 4 anchovy fillets in oil, drained and chopped
- 2 garlic cloves, thinly sliced
- ½ tsp chilli flakes (red pepper flakes)
- ½ lemon, juiced
- Salt and black pepper
Method
- Cook the broccoli in a pan of boiling salted water for 2-3 minutes until bright green and just tender. Drain well.
- Heat the oil in a large frying pan over a low-medium heat. Add the anchovies and stir for 1-2 minutes until they melt into the oil.
- Add the garlic and chilli flakes and cook for 1 minute until the garlic is pale golden.
- Add the broccoli, toss for 2 minutes to coat and heat through, then squeeze over the lemon, season with black pepper and serve.
Swaps and tips
The anchovies melt into the oil and add savoury depth rather than a fishy taste. Tenderstem or purple sprouting broccoli work well too.
Easy variations
- Add a few chopped black olives
- Finish with grated Parmesan
- Stir in a handful of capers with the garlic
- Swap the broccoli for cavolo nero
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 5 g | 4 g | 4 g | 5 g | 80 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
