LONG BROCCOLI RECIPES

Steps:

• Pick off the coarse leaves from the broccoli stems, and peel away any tough skin with a vegetable peeler. Break up the head into a few large florets, then slice each one lengthwise, cutting through the stem and top to make 1/8-inch to 1/4-inch-thick cross sections. Put the broccoli in a wide saucepan, about 3 inches deep, with a fitted lid.
• Peel and slice the garlic, and add to the pan with 2 cups water, the olive oil and red-pepper flakes. Season generously with salt and pepper.
• Bring to a boil, then cover the broccoli and simmer on low for about 50 minutes, until the broccoli is tender and just beginning to crumble and the liquid is nearly completely evaporated. If the pot starts to go dry before the cooking time is up, add a splash of water to keep it going.
• Rinse, fillet and chop the salt-packed anchovies, if using. When the broccoli is cooked through, toss with lemon zest, a squeeze of lemon juice and anchovies, if using, then scrape into a serving dish and cover with a drizzle of olive oil and grated cheese. Serve warm, or at room temperature.

Steps:

• Cut the florets off of the broccoli and chop into fairly small pieces.
• Peel the stem and remove the hard, dry end. Cut the stem into thin slices.
• Heat oil in a heavy-bottomed pot over medium heat.
• Add broccoli, garlic, chile flakes, and salt.
• Cook for a few minutes.
• Add water and bring to a boil.
• Reduce to a simmer. Cover and cook for about 1 hour, until very tender.
• Stir briskly, causing the broccoli to break apart.
• Add the lemon juice (and more salt or oil if necessary).