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Purple Broccoli

Seasonal Spanish Food
by Jose Pizarro

Spanish housewives don't like to waste anything, and the following recipe is a great way to use up any leftover broccoli—or any other green vegetable, such as spinach or green beans. We call this a rehogado, which basically means a previously boiled vegetable sauteed in olive oil with garlic or small bits of ham. It is not traditional to add smoked paprika, but I think it jazzes up the dish nicely. I know purple- sprouting broccoli is not very Spanish, but I love it anyway!
Serves 4 as a side dish


    · 14 oz purple-sprouting broccoli
    · sea salt
    · 3 tablespoons extra virgin olive oil
    · 1 garlic clove, finely sliced
    · 1/2 teaspoon Spanish smoked paprika (hot)
    · 3 salted anchovies, chopped


Put the broccoli stems in a saucepan so they all lie in a single layer. Season with salt and add enough boiling water to just cover them, then boil vigorously for a couple of minutes until the stems are al punto—still a bit crunchy. Drain and put in a bowl of iced water to cool down.

Heat the oil in a frying pan over medium heat and cook the garlic until it just begins to turn golden. Add the broccoli and the paprika and give everything a good stir. Continue to cook the vegetables for another minute, stirring regularly to make sure that the stems are thoroughly coated in garlicky oil. Stir in the chopped anchovies and serve.

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