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Vegetable Recipes• Artichokes to Chestnuts • >  Broccoli Raab, Red Pepper, Garlic


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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



• 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


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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