3 tablespoons extra-virgin olive oil
6 garlic cloves, sliced
2 anchovies, chopped
1 large head of broccoli, cut into 1 1/2 inch florets
¼ teaspoon peperoncino
¼ teaspoon kosher salt
In a large straight-sided skillet, heat oil over medium-high heat. Add garlic. Once the garlic is sizzling, add the anchovies. Cook and stir until anchovies dissolve and sizzle in the oil, about 1 to 2 minutes.
Add broccoli to the skillet and season with the peperoncino and salt. Add 1/2 cup water to the skillet, bring to a simmer, cover and cook until broccoli is tender, about 4 to 5 minutes. Remove cover and increase heat to high to boil away any excess liquid. Serve.