broccoli raab with toasted garlic and anchovies

Broccoli raab with toasted garlic and anchovies

from "Garlic" by Robin Cherry

makes 4 servings

1 1/2 lb. broccoli raab, stems peeled

3 tbsp olive oil

8 garlic cloves, peeled and thinly sliced

3 anchovy fillets, drained and chopped

1/4 tsp. red pepper flakes, or more to taste

kosher salt and freshly ground black pepper, to taste

Bring a large pot of salted water to a rolling boil over high heat. Add the broccoli raab and cook it until it is bright green and barely tender, about 3 minutes. Immediately transfer it to a colander and rinse it with cold water to stop the cooking. Let the broccoli raab drain well.

Combine the oil and garlic in a sauté pan and heat it gently over medium heat until the garlic is golden brown and crisp. Lift the toasted garlic from the oil and set aside.

Add the anchovy fillets and red pepper flakes and sauté, smashing the anchovy with the back of a spoon until it dissolves. Add the drained broccoli raab and continue to sauté, tossing or stirring until it is evenly coated and very hot, 2 to 3 minutes. Season the dish with salt and pepper.

Serve the broccoli raab at once, topped with the toasted garlic.