Sauteed broccoli raab with garlic and crushed pepper
3 lbs. broccoli raab
1/4 cup olive oil
3 tbsp. thinly sliced garlic
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1 to 2 anchovy fillets, optional
1/4 to 1/2 tsp. crushed red pepper flakes
Salt and pepper, as needed
Makes 6 servings.
Bring a large pot of salted water to a boil. Wash the broccoli raab and remove any tough stems and very large leaves.
Blanch the broccoli raab in the boiling water until it is bright green, about 3 minutes. Drain and rinse the broccoli raab to stop the cooking. Squeeze dry and chop, if desired.
In a saute pan, heat the oil over low heat. Add the garlic and cook gently, stirring frequently, until the garlic is limp and barely golden, about 2 minutes. Keep the heat very low to avoid scorching the garlic.
Add the anchovy fillets, if using, and smash them into the olive oil with the back of a spoon. Cook until the anchovy is dissolved, about 1 minute. Add the red pepper flakes and stir into the oil.
Increase the heat to high, add the broccoli raab and saute quickly until the broccoli raab is very hot, about 3 minutes.
Season to taste with salt and pepper. Serve immediately on heated plates or in a heated serving bowl.