Name: Broccoli with Anchovy-Garlic Dressing
Total time: 25 min
Ingredients: 1 1/2 pounds broccoli; Salt and pepper; 3 tablespoons extra-virgin olive oil; 2 anchovy fillets , rinsed and minced; 1 garlic clove , minced; 1/8 teaspoon red pepper flakes

Why This Recipe Works

You can steam and boil broccoli, but microwaving it is a faster and easier method. Another plus is that the broccoli is perfectly cooked and brilliant green every time. The microwave uses electromagnetic waves to penetrate the broccoli, steaming it from the inside. Careful cutting is essential to even cooking. We found it best to cut the florets into 1-inch pieces and use a vegetable peeler to trim the exterior of the fibrous stems before cutting them into 1/2-inch cubes. A small amount of salt enhances flavor and keeps the color bright. Since acidic dressings cause broccoli to brown, we toss the hot broccoli with extra-virgin olive oil flavored with garlic, red pepper flakes, and umami-rich anchovies to enhance its flavor.

Before You Begin

We developed this recipe in a full-size 1,200-watt microwave. If you’re using a compact microwave with 800 watts or fewer, increase the cooking time to about 10 minutes. Be sure to peel the broccoli stems of all their thick, fibrous exterior.

Instructions

Trim broccoli florets from stalk. Cut florets into 1-inch pieces. Trim and discard lower 1 inch of stalk. Using vegetable peeler, peel away outer 1/8 inch of stalk. Cut stalk into 1/2-inch chunks.

Place broccoli in bowl and toss with 1/2 teaspoon salt. Microwave, covered, until broccoli is bright green and just tender, 6 to 8 minutes.

Meanwhile, whisk oil, anchovies, garlic, pepper flakes, and 1/4 teaspoon salt together in bowl.

Drain broccoli in colander, then return to bowl. Add dressing and toss to combine. Season with salt and pepper to taste. Serve.