Broccoli Stems with Garlic and Anchovies

When sliced into coins and sautéed in aromatic oil, broccoli stems assert their prominence alongside florets.

PHOTO BY JAMES RANSOM

Ingredients

• 1 bunch broccoli

• 3 tablespoons olive oil

• 3 anchovies in oil

• 4 garlic cloves, smashed but still intact

• Salt and freshly ground pepper

• 1 splash white wine or beer

• Juice from half a lemon

Instructions

1. Disassemble the broccoli by initially detaching the stalk, the stems, and the florets. Sever the florets by placing your knife adjacent to the leaves, ensuring the stem retains the maximum number of branches. Subsequently, sever the trunk from the branches.

2. Utilize a sharp knife or spoon to remove the trunk's rough exterior, then proceed to slice it into coins. Cut the stems of the broccoli into 1/4-inch cross-sections. The pieces will possess uneven shapes resembling drops of spilled milk, although they should maintain the same thickness as the trunk's coins. Ultimately, remove any remaining stems attached to the florets; the florets should be little enough to scarcely maintain cohesion, resembling clusters of leaves rather than miniature trees. Place the leaves in one bowl and the stem pieces in a separate bowl.

3. In an expansive cast-iron skillet, heat the oil, anchovies (directly from the jar), and garlic over medium heat until the anchovies disintegrate and the oil emits a fragrant aroma, approximately 5 minutes. Eliminate the garlic, increase the heat slightly, and incorporate the stem slices in a uniform layer. They should possess some space to allow for expansion; if they are congested, fry in increments using an additional batch of flavored oil. Enhance the flavor with a small amount of salt.

4. Allow the stems to develop a dark brown hue on one side for approximately 10 minutes, then invert to sear the opposite side. When properly caramelized, the stems should exhibit a uniform honey hue with a slight hint of light green.

5. Reduce the heat to medium-low, whisk, and arrange the floret pieces atop the stems. Incorporate a splash of white wine or beer (whatever beverage you are consuming while cooking), cover, and allow to steam for 1 minute, until the florets achieve a vibrant green hue. Utilize a slotted spoon to transfer the broccoli to a large bowl, incorporate lemon juice, and season with salt and pepper. Accompany meats or fish, or generously spread on a slice of well-buttered bread.