Photo: Caitlin Bensel
Broccoli rabe, also called rapini, has a pleasantly bitter bite that’s tamed slightly by blanching it in boiling water. The blanching step also helps set and preserve the bright color; be sure to rinse well with cold water to halt the cooking. If you’re not a fan of broccoli rabe, try Broccolini or broccoli spears instead. The amount of crushed red pepper contributes a little tingly heat without making the dish spicy. For sensitive palates, decrease the amount to 1/4 teaspoon.
How to Make It
Cook broccoli rabe in a large pot of boiling water for 2 minutes; drain and rinse with cold water. Heat butter and canola oil in a large skillet over medium. Add crushed red pepper and garlic; cook 2 minutes. Stir in anchovy paste. Add broccoli rabe; toss to coat. Sprinkle with salt.
