Name: Quick-Braised Broccoli Rabe with Garlic and Anchovies
Total time: 25 min
Ingredients: ½ cup extra-virgin olive oil , plus extra for drizzling; 6 garlic cloves , sliced thin; 6 anchovy fillets , minced; ½ teaspoon red pepper flakes; 2 pounds broccoli rabe , trimmed and cut into 2-inch pieces; ¾ teaspoon table salt; ½ cup chicken broth; Lemon wedges

Why This Recipe Works

Rather than cooking broccoli rabe in two distinct stages (starting with blanching, a commonly used method to purge it of its bitterness, before sautéing or roasting), we shortened the path to tender, well-balanced rabe by turning the typical blanch-sauté process on its head. We started by blooming a few key aromatics in olive oil before sautéing the rabe briefly over high heat. Then we lowered the heat, stirred in savory chicken broth, covered the pot, and briefly braised the rabe in the broth. To serve, we removed the rabe from the pot with a slotted spoon, leaving behind the braising liquid, which had extracted just the right amount of bitterness from our greens while also rendering them tender and flavorful. Extra olive oil and fresh lemons added their own point and counterpoint of fruitiness and pepperiness to finish the dish.

Before You Begin

Look for broccoli rabe (also known as rapini) with dark green leaves, stems, and florets (without any yellowing) and a firm texture.

Instructions

Cook oil, garlic, anchovies, and pepper flakes in Dutch oven over medium-low heat until garlic is golden, about 3 minutes.

Add broccoli rabe and salt; increase heat to medium-high; and cook, stirring often, until rabe is bright green, about 2 minutes. Stir in broth, scraping up any browned bits, and bring to simmer. Cover pot; decrease heat to medium-low; and cook until broccoli rabe is tender but still bright green, 6 to 8 minutes.

Using slotted spoon, transfer broccoli rabe to platter, leaving behind braising liquid. Drizzle broccoli rabe generously with extra oil. Serve with lemon wedges.