Spicy Broccoli Rabe with Parmesan and Pine Nuts
A flavorful Italian-style side dish featuring blanched broccoli rabe sautéed with garlic, anchovies, and red pepper flakes, finished with fresh parmesan shavings and toasted pine nuts. The perfect balance of bitter, spicy, and savory flavors.
Ingredients
- •2 pounds broccoli rabe
- •3 tablespoons olive oil
- •4 cloves garlic
- •½ teaspoon red pepper flakes
- •4 fillets anchovy fillets
- •1 teaspoon kosher salt
- •¼ teaspoon black pepper
- •2 tablespoons lemon juice
- •1 ounce parmesan
- •¼ cup pine nuts
Cooking Instructions
- 1.
Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.
10 min
- 2.
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.
4 min
- 3.
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.
1 min
- 4.
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.
5 min
- 5.
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.
2 min