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