Charred Broccolini with Anchovies and Garlic Confit

• HEALTHY
• MAKE-AHEAD

Ingredients

1. 3/4 cup extra-virgin olive oil
2. 2 heads of garlic, cloves peeled
3. 2-inch strip of lemon zest, plus 1/2 teaspoon finely grated lemon zest
4. 2 small, dried hot chiles
5. 1 bay leaf
6. 12 flat anchovy fillets, drained
7. 1/4 teaspoon crushed red pepper
8. 2 pounds Broccolini, bottom 2 inches of stalks discarded
9. Salt

1. In a small saucepan, combine the olive oil, garlic cloves, lemon zest strip, dried chiles and bay leaf and bring to a simmer. Reduce the heat to moderately low and cook, stirring occasionally, until the garlic is very soft, about 35 minutes. Strain the oil into a measuring cup and let cool. Discard the lemon zest, chiles and bay leaf and reserve the garlic.
2. Spoon 1 tablespoon of the garlic oil onto a plate. Add the anchovies, crushed red pepper and grated lemon zest and toss.
3. In a large bowl, toss the Broccolini with 1/2 cup of the garlic oil. Season with salt. Heat a large, deep skillet. Add half of the Broccolini and cook over high heat, without stirring, until browned in spots, about 2 minutes. Turn and cook for 2 to 3 minutes, or until the Broccolini is just tender. Transfer to a platter and repeat with the remaining Broccolini.
4. Scatter the confitted garlic and anchovies over the Broccolini and serve.