Sicilian Broccoli Recipe

Prep broccoli

Bring 4 cups of water to a rolling boil in a large pot. Meanwhile, prepare an ice bath in a large bowl with 2 cups of ice and cold water. Trim the broccoli stems if needed and cut into uniform florets (about 1–1½ inch pieces) so they cook evenly.

Blanch and shock

Add 3/4 teaspoon sea salt to the boiling water, then add the broccoli florets. Blanch until bright green and just tender, about 2 to 3 minutes (depending on floret size). Immediately transfer broccoli to the ice bath with a slotted spoon to stop cooking. Let sit 1–2 minutes, then drain thoroughly and pat dry with kitchen towels or paper towels.

Warm the oil and infuse flavors

In a large skillet over medium heat, warm 3 tablespoons extra-virgin olive oil until shimmering but not smoking (about 1 minute). Add the thinly sliced garlic and cook, stirring, until fragrant and lightly golden at the edges, 1 to 1½ minutes—be careful not to burn it.

Add anchovies and red pepper

Add the chopped anchovy fillets to the skillet and mash them with the back of a wooden spoon; they will dissolve into the oil. Stir in 1 teaspoon red pepper flakes and cook for 20–30 seconds to bloom the spice.

Combine capers and olives

Add 2 tablespoons chopped capers and 1 cup halved green olives to the skillet. Cook, stirring, 1 to 2 minutes to heat through and allow the flavors to meld.

Toss in broccoli

Add the drained broccoli to the skillet, increase heat to medium-high, and toss gently to coat in the flavored oil and mix with the capers, olives, and aromatics. Sear for 2 to 3 minutes, stirring occasionally, until edges pick up a little color and broccoli is heated through. If the pan looks dry, add up to 1 tablespoon additional olive oil.

Finish with lemon, parsley, seasoning and cheese

Remove the skillet from the heat. Zest the lemon directly over the pan (about 1 teaspoon zest) and squeeze in 1 tablespoon lemon juice, or to taste. Stir in 1 tablespoon chopped parsley. Season with the remaining ½ teaspoon sea salt and ½ teaspoon freshly ground black pepper, adjusting to taste. If using, sprinkle 1/4 cup finely grated pecorino or Parmesan and toss gently to combine.

Serve

Transfer the Sicilian broccoli to a serving dish. Taste and adjust seasoning with more lemon, salt, or pepper if needed. Serve warm or at room temperature as a side dish with grilled fish, pasta, or crusty bread.