Broccoli Rabe with Garlic & Anchovies

From EatingWell: September/October 2008 — Subscribe Now!

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.

READER'S COMMENT:

"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. "

Broccoli Rabe with Garlic & Anchovies Recipe

8 servings, generous 1/2 cup each

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

2 pounds broccoli rabe, stem ends trimmed, chopped
3 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
6 anchovy fillets, chopped
1/4 teaspoon crushed red pepper, (optional)
1/4 teaspoon salt
Freshly ground pepper, to taste

Preparation

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.
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

Per serving: 82 calories; 6 g fat (1 g sat, 4 g mono); 3 mg cholesterol; 4 g carbohydrates; 5 g protein; 3 g fiber; 220 mg sodium; 231 mg potassium.

Nutrition Bonus: Vitamin A (60% daily value), Vitamin C (40% dv), Folate (23% dv), Calcium & Iron (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat