Chop 1 bunch broccoli into florets; peel and slice the stems. Cook in 1 to 2 inches salted boiling water until tender, 5 minutes. Drain. Cook 1 clove chopped garlic, 3 to 5 minced anchovy fillets and a pinch of red pepper flakes in a skillet with 3 tablespoons olive oil over medium heat, 30 seconds. Add the broccoli, the juice of 1/2 lemon and salt. Drizzle with olive oil.
Recipe courtesy Food Network Magazine
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