Garlicky Broccoli Rabe
Makes 4 to 6 servings
Pick up a bunch of broccoli rabe at your local market, and it’s likely bound with a wire tie that has a logo of a little boy’s face; it’s called “Andy Boy,” a heritage brand from Salinas Valley, California, that is one of the many Italian American success stories in the food business world. Founded by two immigrant brothers from Messina, Sicily, Andrea and Stefano D’Arrigo, the company is now a fourth-generation family business. Indeed, “Andy Boy” D’Arrigo is the son of Stefano, who passed the reins over to his son John. They cultivate and distribute many of the heritage vegetables that originally came as seeds from Italy with their ancestors. Their broccoli rabe is a direct descendant of the wild mustard plants that grew every spring along the hillsides around Messina.
Many recipes call for blanching broccoli rabe before sautéing it to remove bitterness, which isn’t always necessary; see the Variation.
Many recipes call for blanching broccoli rabe before sautéing it to remove bitterness, which isn’t always necessary; see the Variation.
INGREDIENTS
- 1 bunch broccoli rabe (about 13 ounces/370 g)
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, sliced
- ½ teaspoon red pepper flakes
- 1 anchovy fillet (optional)
- ½ teaspoon kosher salt
DIRECTIONS
- Bring a large pot of salted water to a boil. Trim the ends off the broccoli rabe stalks and peel the lower stalks to remove the fibrous skin. (Cut the stalks in thirds if smaller pieces are desired.) Add the broccoli rabe to the boiling water and blanch for 3 to 5 minutes (homegrown rabe will tenderize more quickly than commercial varieties). Drain.
- Meanwhile, heat a large skillet over medium-high heat and swirl in the olive oil. Add the garlic, pepper flakes, and anchovy, if using, and cook, stirring constantly, for about 2 minutes, until the garlic is lightly golden.
- Add the drained broccoli rabe to the pan, season with the salt, and toss it in the garlicky oil until coated and tender, 3 to 4 minutes. Serve immediately.
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
Variation: Alternatively, forgo blanching the broccoli rabe and instead simmer it in 1½ cups (360 ml) chicken broth, homemade or store-bought, with the garlic, pepper flakes, and salt. Cover and simmer until tender, about 10 minutes. Drizzle with olive oil and serve.
