Spicy Garlic Sautéed Broccolini with Anchovy
This dish is one of my favorite quick sides because it’s bold, simple, and full of flavor. It takes inspiration from the classic Thai–Chinese Kana Pla Kem (stir-fried Chinese kale with salted fish) but lightens it up with a Mediterranean twist. Garlic, chili, anchovy, and my Thaimee All-Purpose Sauce come together to make broccolini shine; it’s spicy, savory, and deeply satisfying.
Ingredients
- 4-5 cloves garlic
- 2-3 Thai chilies adjust to taste
- 2 tbsp olive oil or another healthy oil you love
- 2 bunches broccolini trimmed
- 2 tbsp Thaimee All-Purpose Sauce
- 3-4 anchovy fillets finely chopped
- Optional: a squeeze of lemon or chilli flakes to finish
Instructions
- Pound the aromatics: In a mortar & pestle, roughly pound garlic and chili; aim for texture, not a paste.
- Start your flavor base: Heat olive oil in a sauté pan over medium heat. Add the pounded garlic and chili. Stir until fragrant and just golden for about 20 seconds.
- Add the broccolini: Toss in the broccolini directly. Sauté for 3–4 minutes, turning often until bright green and tender-crisp.
- Season the dish: Add the Thaimee All-Purpose Sauce and toss to coat evenly to glaze the broccolini beautifully.
- Finish with anchovy: Add chopped anchovy and stir until it melts into the sauce, bringing that deep, salty umami finish.
- Serve: Drizzle with a little more olive oil, and finish with a squeeze of lemon or sprinkle of chili flakes.
Video
Notes
- If the broccolini needs a little help softening, splash in a tablespoon of water or stock. It creates a gentle steaming effect and keeps everything tender but crisp.
- This same recipe works beautifully with kale or broccoli, the flavor base is universal, just the texture changes.