Charred Broccolini with Anchovies and Garlic Confit

1. 1

   In a small saucepan, combine the olive oil, garlic cloves, lemon zest strip, dried chiles and bay leaf and bring to a simmer.

2. 2

   Reduce the heat to moderately low and cook, stirring occasionally, until the garlic is very soft, about 35 minutes.

3. 3

   Strain the oil into a measuring cup and let cool.

4. 4

   Discard the lemon zest, chiles and bay leaf and reserve the garlic.

5. 5

   Spoon 1 tablespoon of the garlic oil onto a plate.

6. 6

   Add the anchovies, crushed red pepper and grated lemon zest and toss.

7. 7

   In a large bowl, toss the Broccolini with 1/2 cup of the garlic oil.

8. 8

   Season with salt.

9. 9

   Heat a large, deep skillet.

10. 10

    Add half of the Broccolini and cook over high heat, without stirring, until browned in spots, about 2 minutes.

11. 11

    Turn and cook for 2 to 3 minutes, or until the Broccolini is just tender.

12. 12

    Transfer to a platter and repeat with the remaining Broccolini.

13. 13

    Scatter the confitted garlic and anchovies over the Broccolini and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.