Broccoli rabe with garlic, anchovies, and crushed red chilis
I recently bought 2 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
Ingredients
- 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 teaspoons crushed red chili flakes
- Salt and pepper
Directions
- Bring a pot of lightly salted water to a boil.
- 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.
- Cook the greens in the boiling water for 4 minutes, then drain in a colander.
- 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.
- Sauté the garlic, optional anchovies, and crushed red chilis for about one minute.
- Toss this with the drained broccoli rabe for a few minutes until heated through.
- Season to taste with salt and pepper. Serve while it's hot.