SAUTEED BROCCOLI RAAB WITH GARLIC AND CRUSHED RED PEPPER
The CIA Cookbook
by The Culinary Institute of America
The flavors in this dish also work beautifully with blanched, chopped spinach, green beans, or cauliflower florets.
Makes 6 servings
Ingredients
• 3 lb broccoli raab
• 1/4 cup olive oil
• 3 tbsp thinly sliced garlic
• 1 or 2 anchovy fillets, optional
• 1/4 to 1/2 tsp crushed red pepper flakes
• Salt and pepper, as needed
Directions
1. Bring a large pot of salted water to a boil. Wash the broccoli raab and remove any tough stems and very large leaves. Blanch the broccoli raab in the boiling water until it is bright green, about 3 minutes. Drain and rinse the broccoli raab to stop the cooking. Squeeze dry and chop, if desired.
2. In a sauté pan, heat the oil over low heat. Add the garlic and cook gently, stirring frequently, until the garlic is limp and barely golden, about 2 minutes. (Keep the heat low to avoid scorching the garlic.)
3. Add the anchovy fillets, if using, and smash them into the olive oil with the back of a spoon. Cook until the anchovy is dissolved, about i minute. Add the red pepper flakes and stir into the oil. Increase the heat to high, add the broccoli raab, and sauté quickly until the broccoli raab is very hot, about 3 minutes.
Season to taste with salt and pepper.
Serve immediately.
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