Sauteed Broccoli Raab with Balsamic Vinegar

Mildly bitter broccoli raab is tempered with sweet balsamic vinegar, garlic, anchovies, and a touch of hot chile. Even if you think you don't like anchovies, don't leave them out--their flavor blends into the background and gives the dish a savory edge that is absolutely delicious.


Sauteed Broccoli Raab with Balsamic Vinegar

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Servings: Serves six to eight

 
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Ingredients
  • 1/4 cup
    aged balsamic vinegar
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  •  
    Kosher salt
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  • 2 large
    bunches broccoli raab (2-1/2 pounds), thick stems trimmed, leaves and florets rinsed well
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  • 4 medium
    cloves garlic, lightly crushed and peeled
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  • 3 tablespoons
    extra-virgin olive oil
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  • oil-packed anchovy fillets, finely chopped
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  • 1/4 teaspoon
    crushed red pepper flakes
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  •  
    Freshly ground black pepper
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Directions
1.
In a small saucepan, boil the vinegar over medium-high heat until reduced by half, about 4 minutes. Set aside.
2.
Bring a large pot of well-salted water to a boil over high heat. Have a large bowl of ice water ready. Blanch the broccoli raab in the boiling water for 3 minutes (the water needn't return to a boil). 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 a platter and serve.

Make Ahead:
You can reduce the vinegar and blanch the broccoli raab up to 6 hours ahead. Leave the vinegar at room temperature and refrigerate the broccoli raab, returning it to room temperature before finishing the dish.

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