Nutrition per serving may change if servings are adjusted.
2 bunches broccoli rabe
1/2 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
1/4 cup lemon juice
3 large cloves garlic, minced
1 tablespoon reduced-sodium soy sauce
1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Strip leaves from the stems (discard stems). Separate the florets from the leaves; cut any large florets into bite-size pieces. Wash and dry the leaves and florets. Tear the leaves into small pieces and place everything in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.
This is one of our favorite ways to use fresh broccoli rabe. The parmesan is a calming element, and balances well with the strong tastes of the rabe and garlic.
Pros: Really yummy; pungent and garlicky for those who like a kick in their flavors.