A passion for food + fashion

The Rabe Report

In Food, Recipes on January 30, 2009 at 9:02 pm

broccoli rabe

Broccoli rabe might be my favorite vegetable—it’s a toss up with Brussels sprouts. Broccoli rabe has a nutty, slightly bitter flavor. We love it tossed w/ olive oil, anchovy, red pepper flakes and parm, served alongside grilled ribeyes, and it couldn’t be easier to prepare. First, cut off the stalks from 1 bunch of broccoli rabe (about 1 lb.) so that you are left with the leafy greens and florets. Place in steamer.


Cover and steam for about 5 minutes. While broccoli rabe is steaming, whisk together  4 tablespoons of olive oil with 3 teaspoons of anchovy paste. If you prefer, you could finely chop anchovies instead of using anchovy paste. Set aside. When broccoli rabe is tender (but still slightly al dente), transfer to a bowl, and sprinkle with a pinch of red pepper flakes.

pepper flakes

Sprinkle grated parm (to taste) over broccoli rabe. Toss with olive oil and anchovy paste mixture. Serve.

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