Broccoli With Anchovies and Garlic NYTimes Cooking Pierre Franey Yield: 4 servings 1 bunch of broccoli, about 1¼ pounds Salt to taste 3 Tbsp. olive oil 1 tsp. finely minced garlic ¼ tsp. dried hot red pepper flakes 1 tsp. anchovy paste or 4 anchovies, smashed into a paste Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into ¼-inch slices. There should be about 6 cups in all. Bring enough water to a boil to cover the broccoli when it is addded. Add salt and the broccoli pieces and cook 3 minutes. Drain. Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingedients together, about 1 minute. Serve.

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