This is the side dish I make when broccoli feels boring but I don’t have the energy for a whole production. High heat blisters the stalks in minutes, and a quick anchovy butter melts into every crevice while the pan is still screaming hot. The anchovies don’t taste fishy at all — they just disappear into something rich and savory that makes people ask what’s in it.
The breadcrumbs are the part I never skip. Toasted in the same butter, they turn into little crunchy bits that cling to the broccolini and give every forkful some texture against the tender stems. It’s fifteen minutes from fridge to table, and it holds its own next to grilled chicken, seared fish, or a simple bowl of pasta.
Ingredients
- 1.5 lb broccolini (about 2 bunches)
- 2 tbsp olive oil
- 1/2 tsp kosher salt, plus more to taste
- 3 tbsp unsalted butter
- 4 anchovy fillets, finely chopped
- 2 cloves garlic, thinly sliced
- 1/3 cup panko breadcrumbs
- 1/4 tsp red pepper flakes
- 1 lemon, half zested and half cut into wedges
- 2 tbsp chopped fresh parsley
Instructions
- Trim the tough bottom inch off the broccolini stalks and pat them completely dry — any water on the surface will steam instead of char.
- Heat a large heavy skillet (cast iron works best) over high heat until it’s just starting to smoke. Add the olive oil and swirl to coat.
- Lay the broccolini in the pan in a single layer, sprinkle with the salt, and let it sit untouched for 2-3 minutes so the stalks blister and blacken in spots.
- Toss and continue cooking another 3-4 minutes, moving the pieces occasionally, until the stems are crisp-tender and charred on most sides. Transfer to a plate.
- Wipe out the skillet, lower the heat to medium, and melt the butter. Add the chopped anchovies and garlic, stirring until the anchovies dissolve and the garlic turns fragrant, about 1 minute.
- Add the panko and red pepper flakes to the butter, stirring constantly until the crumbs turn deep golden and smell toasty, 2-3 minutes — watch closely, they go from pale to burnt fast.
- Return the broccolini to the pan and toss quickly to coat everything in the anchovy butter, just enough to warm it back through.
- Pile onto a serving plate, scatter the toasted breadcrumbs over the top, then finish with lemon zest, chopped parsley, and a squeeze of lemon. Serve immediately with extra wedges on the side.
Tips
- Dry broccolini is non-negotiable for real charring — if it’s damp from washing, spread it on a towel for a few minutes first.
- No anchovies on hand? A tablespoon of anchovy paste works the same way, or swap in a teaspoon of fish sauce stirred into the melted butter.
- Toast the breadcrumbs in a separate small pan if you’re nervous about burning them, then stir them into the anchovy butter at the end.
- This doesn’t reheat well since the breadcrumbs go soggy — if you’re prepping ahead, char the broccolini and make the butter separately, then combine and toast the crumbs just before serving.
- For extra crunch and a little sweetness, toss a handful of toasted pine nuts in with the breadcrumbs.
Nutrition (per serving, estimated)
- Calories: 180 kcal
- Protein: 5 g
- Carbs: 9 g
- Fat: 14 g
Prep: 7 min · Cook: 8 min · Serves: 4