Broccoli rabe should be part of your culinary vocabulary. I discovered this Italian vegetable (also known as broccoli rape, broccoli raab and rapini) a few years ago and fell in love with it's somewhat bitter flavor. In fact, it's a relative of turnips, not broccoli (and broccolini is a different vegetable despite it's similar appearance), nevertheless it has aspects of regular broccoli and cauliflower in it's flavor. This side dish is easy to prepare, and if you can't find rabe you can substitute regular broccoli, turnip greens, or chard. Serves 2.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 1 bunch broccoli rabe
- 1 1/2 Tbsp. olive oil
- 2 Tbsp. salt
- 1 oz. pancetta; chopped
- 3 anchovy filets; rinsed and finely chopped
- 1 lg. garlic clove; chopped
- Additional salt to taste
Preparation:
1. Trim the bottom 2 - 3 inches of stem and discard. Then coarsely chop remaining greens, stems, and florets.
2. Bring a pot of water to a boil with 2 tablespoons of salt.
3. Cook rabe in boiling water for five minutes, then drain.
4. Place a skillet over medium-low heat and add olive oil, pancetta, anchovies, and garlic. Cook until garlic is just beginning to brown; about 5 minutes. The anchovies should melt into the oil.
5. Increase heat to medium high. Add rabe to skillet and cook, stirring frequently until mixture is hot. Serve immediately.
