Ingredients
Instructions
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 neednt 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 pepper flakes and cook, stirring constantly, 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. make ahead tips you can reduce the vinegar and blanch the broccoli raab up to 6 hours ahead. leave the vinegar at room temperature and refrigerate the broccoli raab, returning it to room temperature before finishing the dish.
Calories
, fat
, fat calories
, saturated fat
, protein
, monounsaturated fat
, carbohydrates
, cholesterol
, fiber
Photo: scott phillips
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, polyunsaturated fat
, sodium