Garlic, lemon, and the nutty bitterness of broccoli rabe are a wonderful combination. I’m deathly allergic to tree nuts, but this Italian side dish smelled so good the first time I encountered it, I called my doctor the next day to find out if pine nuts are actually nuts. He didn’t know. I went back and ate it anyway. Turns out pine nuts are seeds, by the way.
Ingredients
- ½ cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon anchovy paste
- ½ teaspoon salt
- 3 bunches broccoli rabe, trimmed
- 1 teaspoon crushed red pepper
- 1 teaspoon olive oil
- ½ cup pine nuts
- 1 wedge lemon
Directions
Step 1
Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
Step 2
Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
Step 3
Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
Step 4
Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
Step 5
Transfer to a plate, top with pine nuts, and drizzle with lemon juice.
Cook’s Note:
Blanching the broccoli rabe reduces the absurdly bitter flavor of the rabe without actually cooking it.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 269 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat4g | 18% |
Cholesterol0mg | 0% |
Sodium332mg | 14% |
Total Carbohydrate8g | 3% |
Dietary Fiber4g | 14% |
Total Sugars2g | |
Protein7g | |
Vitamin C107mg | 534% |
Calcium65mg | 5% |
Iron3mg | 14% |
Potassium83mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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