1/4 cup aged balsamic vinegar
2 large bunches broccoli raab (21/2 lb.), thick stems trimmed, and leaves and florets rinsed well
4 medium cloves garlic, lightly crushed and peeled
3 Tbs. extra-virgin olive oil
4 oil-packed anchovy fillets, finely chopped
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
6G TOTAL FAT
1G SAT FAT
260 MG SODIUM
Mildly bitter broccoli raab is adored in Italy—and has been gaining fans in the U.S. Here it gets a sweet, salty, spicy topping.
- In a small saucepan, boil the vinegar over medium-high heat until reduced by half, about 4 minutes. Set aside.
- Bring a large pot of well-salted water to a boil over high heat. Have a large bowl of ice water ready. Blanch the broccoli raab in the boiling water for 3 minutes (the water needn’t return to a boil). Drain it and transfer to the ice water to cool. Drain well and gently squeeze the broccoli raab to remove excess water.
- Heat the garlic and oil in a large skillet over medium heat until the garlic begins to turn golden, 2 minutes; remove and discard the garlic. Add the anchovies, mashing them with the back of a wooden spoon until fragrant, 30 seconds. Add the red pepper flakes and cook, stirring, for 5 to 10 seconds. Add the broccoli raab and cook, stirring often, until tender and heated through, 3 to 4 minutes. Drizzle with the vinegar and season to taste with salt and pepper. Transfer to a platter and serve