Broccolini With Anchovies, Currants &Toasted Breadcrumbs

Serves 7 to 8 as a side dish

Feel free to substitute broccoli rabe for the broccolini in this sweet and salty side dish. It will be a little more bitter, and you'll only need 2 bunches. To make the toasted breadcrumbs, grind stale bread in the food processor until it resembles coarse crumbs, and saute on the stove with a little butter until golden and toasted.

• 3 bunches broccolini
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 6 oil-packed anchovies
• 1/4 teaspoon hot red pepper flakes
• -- Kosher salt and ground black pepper, to taste
• -- Juice of 1/2 lemon
• 3/4 cup currants
• 1/2 cup toasted coarse breadcrumbs

Instructions: In a large pot of salted boiling water, blanch broccolini for about 3 minutes, until slightly softened. Plunge into ice water to stop cooking; drain.

Heat the oil in a large skillet over medium-high heat. Add the garlic, anchovies, pepper flakes, and salt and pepper to taste; saute, stirring, until the mixture is fragrant and the anchovies have melted, mashing them into pieces with a wooden spoon as you stir, about 3 minutes. Add lemon juice and currants, and saute for 1 minute more.

Add broccolini and toss to combine all of the ingredients. Continue to cook, stirring occasionally, until broccolini is crisp-tender, about 5 minutes, or cooked as desired. Season with more salt and pepper.

Transfer to a platter and sprinkle with toasted breadcrumbs. Serve immediately or at warm room temperature.

Per serving: 115 calories, 4 g protein, 19 g carbohydrate, 4 g fat (1 g saturated), 0 mg cholesterol, 75 mg sodium, 1 g fiber.