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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Charred Broccolini, Anchovy Butter
charred
side
anchovy
cast-iron
Broccolini seared until the florets catch and crisp, tossed in butter melted down with anchovy, garlic and chili.
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RECIPE
Charred Broccolini, Anchovy Butter
Broccolini seared until the florets catch and crisp, tossed in butter melted down with anchovy, garlic and chili.
Prep10 mins
Cook12 mins
Total22 mins
Servings4
charred
side
anchovy
cast-iron
Ingredients
- 1 1/2 lb broccolini, trimmed
- 6 anchovy fillets in oil
- 4 tbsp butter
- 3 garlic cloves, sliced
- 1 tsp chili flakes
- 1 lemon
- 1 tsp kosher salt
Preparation
1
Dry the broccolini well and season with salt.
2
Heat the skillet over high until nearly smoking, add 1 tbsp butter, and lay the stalks in one layer.
3
Char 3 minutes without moving, until the undersides blacken in places, then turn and give them 2 minutes more.
4
Add 2 tbsp water, cover, and steam 2 minutes to cook the stalks through. Remove to a platter.
5
Lower the heat, add the remaining butter, anchovies, garlic and chili, and mash the anchovies into the fat until they dissolve completely.
6
Pour over the broccolini and finish with lemon.
Servings and Nutrition
Number of Servings in Charred Broccolini, Anchovy Butter4
Nutrition for 1 serving (1 cup)
190Calories (kcal)
7Protein (g)
11Carbs (g)
14Fat (g)
Protein 7.0g14%
Carbs 11.0g22%
Fat 14.0g64%