Broccoli Rabe with Garlic and Anchovies

It’s never a hardship to eat your greens when they are flavored with a tempting combination of garlic and anchovies and drizzled with lemon juice. You can give this same delicious treatment to lots of different vegetables—kale, asparagus, green beans, spinach and Swiss chard, for example—and then serve them as a side to your favorite grilled meats.

 

Broccoli Rabe with Garlic and Anchovies

 

Salt and freshly ground pepper, to taste

1 1⁄2 lb (750 g) broccoli rabe, trimmed

4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil

2 large cloves garlic, each cut lengthwise into 4 slices

2 olive oil–packed anchovy fillets

1⁄4 tsp. red pepper flakes

1⁄4 lemon

 

Bring a large pot full of salted water to a boil and add the broccoli rabe. Cook, testing often, until the stems are just tender but the tip of a knife still meets some resistance, 2 to 3 minutes. Drain in a colander and cool under cold running water. Drain and squeeze gently to remove the excess liquid.

 

In a frying pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the garlic and cook, stirring occasionally, until golden on both sides, 2 to 3 minutes. Using a slotted spoon, transfer the garlic to a small plate and set aside.

 

Add the anchovies to the pan and reduce the heat to medium. Using a fork, mash the anchovies until they dissolve in the oil, about 1 minute. Add the broccoli rabe and toss to coat. Add the red pepper flakes and cook, stirring occasionally, until the greens are heated through, about 2 minutes. Transfer to a serving bowl.

 

Drizzle the greens with the remaining 1 Tbs. olive oil and then squeeze the lemon quarter over them. Taste and adjust the seasoning with salt and black pepper. Add the garlic slices and serve. Serves 4.

 

 

Find more fun recipes for couples in the kitchen—and everyone else who enjoys making great food—in our Two in the Kitchen: A Cookbook for Newlyweds, by Christie Dufault and Jordan Mackay