Broccoli rabe with garlic, anchovies, and crushed red chilis

Contributed by Preston Maring, MD

Broccoli rabe with garlic, anchovies, and crushed red chilis

I recently bought two bunches of broccoli rabe at the farmers' market. Perhaps someone will write me and explain why "broccoli" is in its name when it is more closely related to a turnip.

Anyway, I made a stir fry with it and it was fantastic. These greens are full of vitamins and distinctive flavor.

Cooked with garlic, optional anchovies, and crushed red chilis, it makes a great side dish for a milder flavored main course.

Dark green vegetables are very nutritious and this one tastes really good too.

Servings: 4 to 6


  • 2 bunches broccoli rabe, about 1 1/2 pounds
  • 2 tablespoons extra virgin olive oil
  • 6 cloves garlic, minced
  • 4 inch-long squiggle of anchovy paste or 4 anchovies, minced
  • 3/4 teaspons crushed red chili flakes
  • Salt and pepper


  1. Bring a pot of lightly salted water to a boil.
  2. While the water is heating up, chop off the toughest and thickest stems from the broccoli rabe. Cut the bunches crosswise in 2 or 3 places. 
  3. Cook the greens in the boiling water for 4 minutes, then drain in a colander.
  4. When there are about 5 minutes left until dinner time and your other dishes are perfectly organized, heat the olive oil in a large sauté pan.
  5. Sauté the garlic, optional anchovies, and crushed red chilis for about one minute.
  6. Toss this with the drained broccoli rabe for a few minutes until heated through.
  7. Season to taste with salt and pepper. Serve while it's hot.