Reducing food waste is an objective we’d all do well to adopt. Part of the appeal of this recipe is its utilization of broccoli stems, which are often condemned to the trash or garbage disposal system. If you’re not a fan of umami-rich anchovies or don’t have them on hand, substitute 1/2 teaspoon of Worcestershire sauce.
- 1 pound broccoli (1 to 2 heads, with stems)
- 6 to 7 tablespoons extra virgin olive oil, divided use
- Kosher salt
- 1/2 teaspoon hot red pepper flakes (optional)
- 1 small red onion, peeled, cut into
- 1/2-inch-thick wedges
- 4 cloves garlic, peeled and thinly sliced
- 2 oil-packed anchovy fillets
- 1/2 cup (2 ounces) finely grated Manchego
- Lemon wedges, for serving
Preheat the oven to 400°F. Trim only the very bottom of the broccoli stem (stems). Peel the tough outer layer, from the florets to the base of the stalk. Starting from the stem end, cut the broccoli stem(s) on a sharp diagonal until you reach the florets. Break the florets apart into bite-size pieces.
Heat 3 tablespoons of the oil in a large heatproof skillet (we prefer cast iron) over medium-high heat until shimmering. Add the broccoli; season with salt and the hot red pepper flakes, if using. Cook, tossing occasionally, until the broccoli is bright green and lightly charred, about 3 minutes. Transfer to a plate. Wipe out the skillet.
Heat the remaining 2 tablespoons of oil in the same skillet over medium heat. Cook the onion and garlic, stirring often, until the onion begins to soften, about 3 minutes. Add the anchovies and cook, breaking them apart with a spoon, until they are broken down and the garlic is beginning to turn golden, about 2 minutes. Return the broccoli to the skillet and toss to coat with the remaining oil (1 to 2 tablespoons). Transfer to the oven and roast, tossing once or twice, until the broccoli is browned and tender, 20 to 25 minutes. Carefully transfer the skillet (it will be screaming hot) to a heatproof surface.
Divide the broccoli among 4 plates. Sprinkle with the Manchego. Serve with lemon wedges.
Serves 4 — Recipe adapted from Bon Appétit, November 2019