Ed Giobbi's Broccoli di Rabe
Published December 3, 1985
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds broccoli di rabe
Salt to taste if desired
3 tablespoons olive oil
1 teaspoon finely minced garlic
½ teaspoon dried hot red pepper flakes
1 teaspoon anchovy paste
Nutritional analysis per serving (4 servings)
12 grams carbs; 1 milligram cholesterol; 151 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 4 grams fiber; 423 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut off and discard any tough stems from the broccoli di rabe. The stems may be peeled and used if desired.
- Step 2
Bring enough salted water to the boil to cover the broccoli when added. Add the broccoli and cook about one minute. Drain. Reserve Y cup of the cooking liquid.
- Step 3
Heat the oil in a large skillet and add the garlic. Cook briefly and add the broccoli, pepper flakes, anchovy paste and reserved cooking liquid. Cook, stirring, about 2 minutes
Private Notes
Comments
I think Y cup should be 1/2 cup. That's what I did.
This is the way my mother made escarole, except instead of anchovy paste, she sauteed anchovy fillets i(about four or so) in the olive oil until they disintegrated. Then she stirred in the rest of the ingredients. Wonderful!
I love Ed Giobbi's recipes and have a couple of his cookbooks. This is my favorite rapini and also favorite escarole recipe. I often use anchovy fillets as well.
Reading on TimesMachine, it shows reserving 1/3 cup of liquid.
This method is my favorite way to prepare broccoli rabe for use on sandwiches. Delicious.
I was out of anchovy paste so used a tablespoon of XO sauce with a splash of fish sauce and the flavor was fantastic.