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    from "Kitchen of Light" by Andreas Viestad

    This dish is good with roast meats and poultry and fatty fish such as salmon. For a light meal on its own, add some crispy bacon or pancetta. Norwegian canned anchovies, which are actually brisling (a fish in the herring family), are generally much spicier than Italian or Spanish anchovies. When I make this dish in the States, I use Italian anchovies, but you might find it interesting to taste this spicy variety.

    Serves 2

    2 stalks broccoli, trimmed
    1/4 cup olive oil
    2 garlic cloves, chopped
    6 anchovy fillets, chopped*
    3 tablespoons capers, rinsed and chopped
    2 tablespoons fresh lemon juice
    Freshly ground black pepper

    FreshDirect Note: Since the recipe introduction discusses using Norwegian brisling for this recipe, we've included brisling instead of anchovies in the ingredients below.

    Print recipe

    Cook the broccoli in a saucepan of light salted water for 7 to 9 minutes, until tender but not soft. Drain.
    In a large skillet, heat a generous tablespoon of the olive oil over medium-high heat. Cook the garlic for 2 minutes. Reduce the heat to medium and stir in the anchovies, capers, and half the remaining olive oil. Add the broccoli and cook for 2 minutes, turning so that all the florets are dipped into the anchovy oil.
    Place the broccoli on plates, and pour the lemon juice and the rest of the oil over it. Season to taste with pepper and serve immediately.

    Use Brisling
    Product nutrition and information
     Quantity Ingredients Est.Price
      Broccoli - $2.99/ea Save! 2 for $5.00
     Farm Fresh
      Garlic - $3.99/lb
     Farm Fresh, Med
      Roland Nonpareilles Capers - $2.19/ea
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Roland Anchovy Fillets in Olive Oil, Jar - $3.99/ea
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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