Spicy Broccoli Rabe with Parmesan and Pine Nuts

Ingredients for Spicy Broccoli Rabe with Parmesan and Pine Nuts

• 900g broccoli rabe (about 2 bunches) trimmed and sliced into 2-inch pieces

• 3 tablespoons olive oil

• 4 garlic cloves, thinly sliced crosswise

• 1/2 to 3/4 teaspoons red pepper flakes

• 4 oil-packed anchovy fillets

• 1 teaspoon kosher salt, plus more for blanching

• 1/4 teaspoons freshly ground black pepper

• 2 tablespoons lemon juice

• 30g parmesan, shaved in strips using a peeler (80g curls)

• 40g toasted pine nuts

Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.

Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.

In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in colour, 1 minute.

Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.

Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.