Broccoli Rabe with Garlic & Anchovies

Broccoli Rabe with Garlic & Anchovies

Pungent broccoli rabe (or broccoli rape, broccoli raab or rapini) is tossed with a rich mixture of garlic, olive oil and anchovies in this easy side dish.

From EatingWell: September/October 2008
Yield: 8 servings, generous 1/2 cup each
Active Time: 25
Total Time: 25


  1. 2 pounds broccoli rabe, stem ends trimmed, chopped
  2. 3 tablespoons extra-virgin olive oil
  3. 6 cloves garlic, chopped
  4. 6 anchovy fillets, chopped
  5. 1/4 teaspoon crushed red pepper, (optional)
  6. 1/4 teaspoon salt
  7. Freshly ground pepper, to taste


  1. Bring a large pot or Dutch oven of water to a boil. Add broccoli rabe and cook until tender when pierced with a fork, 3 to 5 minutes. Drain well.
  2. Heat oil in a large skillet over medium heat. Add garlic, anchovies and crushed red pepper (if using); cook, stirring, until the garlic is very light brown, 1 to 2 minutes. Add the broccoli rabe, toss to coat, and cook, stirring occasionally, for 2 minutes more. Season with salt and pepper.


Nutrition Per Serving: 82 calories; 6 g fat (1 g sat, 4 g mono); 3 mg cholesterol; 4 g carbohydrates; 5 g protein; 3 g fiber; 220 mg sodium; 231 mg potassium.

Nutrition Bonus: Vitamin A (60% daily value), Vitamin C (40% dv), Folate (23% dv), Calcium & Iron (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat