Sautéed Broccoli Raab with Balsamic Vinegar
by Melissa Speck
Mildly bitter broccoli raab is tempered with sweet balsamic vinegar, garlic, anchovies, and a touch of hot chile. Even if you think you don’t like anchovies, don’t leave them out—their flavor blends into the background and gives the dish a savory edge that is absolutely delicious.
Serves six to eight.
1/4 cup aged balsamic vinegar
Kosher salt
2 large bunches broccoli raab (2-1/2 lb.), thick stems trimmed, 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
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 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.
nutrition information (per serving):
Calories
(kcal):
90;
Fat
(g):
6;
Fat Calories
(kcal):
50;
Saturated Fat
(g):
1;
Protein
(g):
5;
Monounsaturated Fat
(g):
7;
Carbohydrates
(g):
6;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
260;
Cholesterol
(mg):
0;
Fiber
(g):
4;
photo: Scott Phillips
From Fine Cooking 101
, pp. 80
September 3, 2009