Broccoli Two Ways

Try these easy preparations while main curses are cooking.
The technique is the same, the seasonings are different.

Broccoli with Anchovies

Serves 2 to 4

1 bunch broccoli
3 tablespoons olive oil
3 cloves garlic, smashed
4 or more filets anchovies, rinsed and finely minced> coarsely chopped
1/4 cup water, or less

Trim broccoli into thin 4-inch stems, or shorter. Rinse thoroughly.

Heat oil in sauté pan with tight-fitting lid. Over medium heat, add garlic and cook until brown and fragrant. Add anchovies and stew lightly, smashing with a wooden spoon.

Add broccoli and sauté, tossing until coated with the oil. Add water, turn heat down to low, and cover, and cook about 7 to 10 minutes. Broccoli are done when easily pierced with a knife.

Broccoli with Garlic, Ginger and Soy Sauce

Serves 2 to 4

1 bunch broccoli
3 tablespoons olive oil
2 cloves garlic, smashed
1/2-inch coin of ginger, smashed; or pinch of ground ginger
3 scallions, cut into 1- to 2-inch lengths
1/4 cup water
1/4 cup soy sauce

Trim broccoli into thin 4-inch stems, or shorter. Rinse thoroughly.

Heat oil in skillet or wok. Over medium-high -low heat, add garlic and cook 1 minute, until fragrant. Add ginger and cook 1 minute more. Add scallions and cook 1 minute more. Discard garlic if brown.

Add broccoli and sauté, tossing until coated with the oil. Add water and cover, turn heat to low, and cook about 5 minutes. Add soy sauce. Cook for another 5 to 7 minutes. Broccoli are done when easily pierced with a knife.