Braised Broccoli Rabe in the Style of Puglia: Broccoli Rabe Pugliese
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, crushed
- 1 teaspoon red pepper flakes
- 3 anchovy fillets, rinsed and patted dry
- 3 bunches broccoli rabe, trimmed
- Salt and pepper
- 1/4 cup very small black olives, pitted and coarsely chopped
- In a deep saucepan large enough to hold all of the broccoli rabe, heat the olive oil over medium heat.
- Chop the garlic coarsely and add it to the pan, along with the pepper flakes and anchovies.
- Cook 3 to 5 minutes, until the garlic begins to soften.
- While the garlic is cooking, wash the broccoli rabe thoroughly.
- Add it to the saucepan with the water still clinging to its leaves.
- Cover the pan tightly and cook the broccoli rabe for 20 to 30 minutes, until it is very tender and just a few spoonfuls of water remain.
- When the broccoli is tender, add to the sauce with a little salt and the olives.
- Toss and serve hot.
extravirgin olive oil, clove garlic, red pepper, anchovy, broccoli rabe, salt, very small black olives
Taken from www.foodnetwork.com/recipes/mario-batali/braised-broccoli-rabe-in-the-style-of-puglia-broccoli-rabe-pugliese-recipe.html (may not work)