Bring a large pot of salted water up to a boil, add the broccolini and cook for about 2 minutes; drain well and set aside.
In a large skillet, add the oil, garlic, anchovies and hot pepper flakes. Turn the heat to medium and allow everything to sizzle together until the garlic is lightly golden brown and the anchovies have melted, a few minutes.
Add the partially-cooked broccolini and toss well in the flavorful oil. Allow everything to cook together until the broccolini has wilted quite a bit but still retains a bit of crunch, 3 to 4 minutes. Serve warm or at room temperature.
If you can't find broccoliini, substitute broccoli or broccoli rabe. And really, any other vegetable could work too -- green beans, cauliflower, you name it. So good.
Recipe courtesy of Laura Vitale, 2014