Traditional Italian Broccoli Rabe Recipe

Ingredients 0/8

Step 1

Blend together half a cup of olive oil, garlic, anchovy paste, and a pinch of salt in a small food processor until it forms a smooth paste. Next, trim off the tough bottom quarter of the broccoli rabe stalks and remove the leaves, then chop the remaining stalks into bite-sized pieces.

Step 2

Fill a large bowl with ice water and bring a big pot of salted water to a boil. Blanch the broccoli rabe for about a minute, then drain it and immediately plunge it into the ice water to stop the cooking. After it cools, drain again and wrap the broccoli rabe in cheesecloth. Place it in a strainer and rinse under cold water for about 10 minutes, squeezing occasionally to get rid of any bitter juices. Pat it dry and put it in a resealable bag with the anchovy paste mixture and some crushed red pepper flakes. Let it marinate for about half an hour.

Step 3

While that’s soaking up the flavors, toast the pine nuts in a dry skillet over medium heat, stirring often until they’re golden and fragrant—this should take around two minutes. Remove them from the pan and lower the heat to medium-low. Add a teaspoon of olive oil to the skillet, then toss in the broccoli rabe. Cook it until it’s tender and starting to brown, roughly 10 minutes.

Step 4

Serve the broccoli rabe on a plate, sprinkle the toasted pine nuts on top, and finish with a drizzle of fresh lemon juice for a bright, fresh touch.