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Sauteed broccoli raab with garlic and crushed pepper

Sauteed broccoli raab with garlic and crushed pepper

3 lbs. broccoli raab

1/4 cup olive oil

3 tbsp. thinly sliced garlic

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.

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