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Broccoli Rabe with Garlic & Anchovies

September/October 2008

Your rating: None Average: 4.8 (9 votes)

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

Makes: 8 servings, generous 1/2 cup each

Active Time:

Total Time:

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

  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

Per serving: 82 calories; 6 g fat (1 g sat, 4 g mono); 3 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat



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