细Cooking Magazine - November/December 2020

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.

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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

Calories (kcal) : 90
脂肪热量(大卡):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

Preparation

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.
热的大蒜和石油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.