Ingredients
2 tablespoons extra-virgin olive oil
1 large head broccoli (1 1/4 pounds), trimmed and cut lengthwise through stalk into long spears (4 to 6 inches long)
1 garlic clove, coarsely chopped
6 anchovy fillets, coarsely chopped
Coarse salt and freshly ground pepper
1/4 cup water
1 tablespoon balsamic vinegar
Preparation
Heat oil in a large, heavy skillet over medium until hot but not smoking. Add broccoli (in a single layer, if possible), and cook, without turning, until bottom sides are nicely browned, 3 to 4 minutes.
Add garlic and anchovies, and season with a pinch of salt and pepper; flip broccoli pieces. Cook, stirring, until garlic and anchovies are fragrant, 1 to 2 minutes. Add the water, and continue cooking until broccoli is just tender (the stalk should provide little resistance when pierced with the tip of a sharp knife), 5 to 6 minutes.
Remove from heat. Season with more pepper, and add vinegar to pan, stirring to coat broccoli. Serve hot.
