Spicy Broccoli Rabe with Parmesan and Pine Nuts

italian garlic side parmesan pine nut broccoli rabe anchovy sugar conscious pescatarian wheat/gluten-free peanut free soy free no sugar added kosher

Rhoda Boone

Makes 4 to 6 servings

Source

Ingredients

2 pounds broccoli rabe (about 2 bunches) trimmed and sliced into 2-inch pieces

3 tablespoons olive oil

4 garlic cloves, thinly sliced crosswise

1/2 to 3/4 teaspoon red pepper flakes

4 oil-packed anchovy fillets

1 teaspoon kosher salt, plus more for blanching

1/4 teaspoon freshly ground black pepper

2 tablespoons lemon juice

1 ounce parmesan, shaved in strips using a peeler (1/2 cup curls)

1/4 cup toasted pine nuts

Method

Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.

Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.

In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.

Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.

Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.