• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Extra-virgin olive oil

  2. 1 Garlic clove - crushed

  3. 1 teaspoon 5ml Red pepper flakes

  4. 3 Anchovy fillets - rinsed, patted dry

  5. 3 Broccoli rabe - trimmed

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 1/4 cup 59ml Very small black olives - pitted, and Coarsely chopped

Instructions Jump to Ingredients ↑

  1. In a deep saucepan large enough to hold all of the broccoli rabe, heat the olive oil over medium heat. Chop the garlic coarsely and add it to the pan, along with the pepper flakes and anchovies. Cook 3 to 5 minutes, until the garlic begins to soften.

  2. While the garlic is cooking, wash the broccoli rabe thoroughly. Add it to the saucepan with the water still clinging to its leaves. Cover the pan tightly and cook the broccoli rabe for 20 to 30 minutes, until it is very tender and just a few spoonfuls of water remain. When the broccoli is tender, stir it well to mix with the sauce and add a little salt and the olives. Serve hot.

  3. This recipe yields 4 to 6 servings.

  4. Description:

  5. "{Broccoli Rabe Pugliese}"


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