Rapini alla Pugliese

By LeeBoruchow

In Italy, al dente veg is not really done. In this particular dish, feel free to really hammer the broccoli rabe.

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, crushed
• 1 teaspoon red pepper flakes
• 3 anchovy fillets, soaked, roughly chopped
• 3 bunches broccoli rabe, trimmed
• Salt and pepper
• 1/4 cup very small black olives, pitted and coarsely chopped

Preparation

Step 1

In a deep saucepan large enough to hold all of the broccoli rabe, heat the olive oil over medium heat. Add garlic to the pan and cook until garlic lightly browns.

While the garlic is cooking, wash the broccoli rabe thoroughly. Add it to the saucepan with the water still clinging to its leaves. Sprinkle with a little salt and chili flakes. Cook until very tender. Stir in anchovies and olives, transfer to a serving bowl and dirzzle with oil.