Broccoli or Cauliflower Cooked Forever

This recipe is taken from Roy Finamore's book, Tasty: Get Great Food on the Table Every Day. If you don't have it, order it. It is one of my go to's when our weekly veggie delivery comes. This recipe fit the bill when I came home from the farmer's market last week with two heads of cauliflower. It was a real winner, served alongside breaded pork. But, it morphed into a few additional meals throughout the week: on pasta, with bread, and on tortilla chips and was fabulous, too.

INGRIDIENTS

2 bunches (2-2 1/4 pounds broccoli or 2 heads cauliflower)

1 cup olive oil

3 garlic cloves, sliced thin

2 small hot peppers halved lengthwise

4 anchovy fillets, chopped

Course salt and freshly ground black pepper

PREP

Bring a large pot of water to a boil. While the water is heating, cute the florets off of the broccoli. Peel the stems and cut them into rather thick slices, about 1/3 inch. (If using cauliflower, break the heads into large florets).

When the water comes to a boil, add the broccoli and cover the pot to bring it back to a boil quickly. Blanch the broccoli for five minutes. Drain.

Put olive oil and garlic in a large skillet over medium heat. When the garlic starts to sizzle, add the hot peppers and anchovies. Cook, giving a stir or two, until the anchovies melt. Add the broccoli, season with salt and pepper, and stir well. Cover the skillet, turn the heat to very low, and cook for two hours. Use a spatula to turn the broccoli over in the skillet a few times, but try not to break it up. It will very tender when done. Use a slotted spoon to transfer the broccoli to a serving dish. It is delicious hot or at room temperature.

NOTES:

Use leftovers for sanwiches, over pasta, heat with cheese on top.