Broccoli Rabe with Garlic & Anchovies

Broccoli Rabe with Garlic & Anchovies

1 Review
From: EatingWell Magazine, September/October 2008

Pungent broccoli rabe (or broccoli rape, broccoli raab or rapini) is tossed with a rich mixture of garlic, olive oil and anchovies in this easy side dish.

Ingredients 8 servings

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  • 2 pounds broccoli rabe, stem ends trimmed, chopped
  • 3 tablespoons extra-virgin olive oil
  • 6 cloves garlic, chopped
  • 6 anchovy fillets, chopped
  • ¼ teaspoon crushed red pepper, (optional)
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste


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  1. Bring a large pot or Dutch oven of water to a boil. Add broccoli rabe and cook until tender when pierced with a fork, 3 to 5 minutes. Drain well.
  2. Heat oil in a large skillet over medium heat. Add garlic, anchovies and crushed red pepper (if using); cook, stirring, until the garlic is very light brown, 1 to 2 minutes. Add the broccoli rabe, toss to coat, and cook, stirring occasionally, for 2 minutes more. Season with salt and pepper.

Nutrition information

  • Serving size: generous ½ cup
  • Per serving: 82 calories; 6 g fat(1 g sat); 3 g fiber; 4 g carbohydrates; 5 g protein; 95 mcg folate; 3 mg cholesterol; 0 g sugars; 0 g added sugars; 2,975 IU vitamin A; 24 mg vitamin C; 134 mg calcium; 3 mg iron; 221 mg sodium; 248 mg potassium
  • Nutrition Bonus: Vitamin A (60% daily value), Vitamin C (40% dv), Folate (24% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

Reviews 1

October 09, 2009
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By: EatingWell User
Absolutely delicious! Make sure to salt the water, otherwise the rabe will be a little bitter, however you don't need salt for the saute, the anchovies add enough salt. Don't omit the anchovies, they make the meal delicious.
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