Italian-Style Broccoli Rabe recipe

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Ingredients

½ cup olive oil
3 cloves garlic, minced
1 teaspoon anchovy paste
½ teaspoon salt
3 bunches broccoli rabe, trimmed
1 teaspoon crushed red pepper
1 teaspoon olive oil
½ cup pine nuts
1 wedge lemon

Nutrition Info

269 calories
carbohydrate: 8.1 g
cholesterol: 0.4 mg
fat: 24.6 g
fiber: 3.8 g
protein: 7 g
saturatedFat: 3.5 g
servingSize: -
sodium: 332.4 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor, blend into a paste.

  2. Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.

  3. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to “wring out” any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers, marinate for 30 minutes.

  4. Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.

  5. Transfer to a plate, top with pine nuts, and drizzle with lemon juice.

Recipe Yield

6 servings

Recipe Note

Garlic, lemon, and the nutty bitterness of broccoli rabe are a wonderful combination. I'm deathly allergic to tree nuts, but this Italian side dish smelled so good the first time I encountered it, I called my doctor the next day to find out if pine nuts are actually nuts. He didn't know. I went back and ate it anyway. Turns out pine nuts are seeds, by the way.

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