Broccoli Rabe

• 1 1/2 pounds broccoli rabe
• Salt to taste
• 2 tablespoons olive oil
• 2 teaspoons finely chopped garlic
• 1/4 teaspoon hot red pepper flakes
• 1 teaspoon anchovy paste
• Freshly ground pepper to taste
• 4 tablespoons chopped Italian parsley

1. Cut off and discard any tough stems from the rabe.
2. The stems may be peeled and used if desired.
3. Wash and drain well.
4. Bring enough salted water to a boil to cover the rabe when added.
5. Add the rabe and cook 1 minute.
6. Drain well.
7. Reserve 1/4 cup of the cooking liquid.
8. Heat the oil in a large nonstick skillet and add the garlic.
9. Cook briefly but do not brown.
10. Add the rabe, pepper flakes, anchovy paste, salt, pepper and reserved cooking liquid.
11. Cook, stirring, about 2 minutes.
12. Sprinkle with parsley and serve.

broccoli rabe, salt, olive oil, garlic, hot red pepper, anchovy paste, freshly ground pepper, italian parsley

Taken from cooking.nytimes.com/recipes/1710 (may not work)