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Sautéed Broccoli Raab with Balsamic Vinegar

Scott Phillips

Servings: six to eight.

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.


  • 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

Nutritional Information

  • Calories (kcal) : 90
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 260
  • Carbohydrates (g): 6
  • Fiber (g): 4
  • Protein (g): 5


  • 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.


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