Sautéed Broccoli Raab with Balsamic Vinegar

By Kristine

Ingredients

• 1/4 cup aged balsamic vinegar
• kosher salt
• 2 large bunches broccoli raab (2 1/2 pounds), thick stems trimmed, leaves and florets
• rinsed well.
• 4 medium cloves of garlic, lightly crushed, and peeled
• 3 tablespoons extra virgin olive oil
• 4 oil packed anchovy fillets, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper

Preparation

Step 1

1. In a small saucepan, boil the vinegar over medium-high heat until reduced by half, about 4 minutes.

2. Bring a large pot of well salted water to a boil over high heat. Have a large bowl of ice ready. Blanch the broccoli raab in the boiling water for 3 minutes. Drain it and transfer to the ice water to cool. Drain well and gently squeeze the broccoli raab to remove excess water.

3. Heat the garlic and oil in 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 platter and serve.