Broccoli Rabe with Anchovies and Capers
Broccoli rabe, with its assertive bitterness and resilience against overcooking, is often paired with assertive flavors in Italian cooking. We happen to think that the salty smack of anchovies and capers is an ideal match for its robust qualities. To enhance the vegetal notes of the broccoli rabe, we quickly sauté garlic and onions in plenty of olive oil until softened. The anchovies and capers are added next, and as soon as the anchovies have melted, the broccoli rabe is added to the fragrant oil and cooked just until wilted and tender. A generous showering of red pepper flakes adds a welcome touch of heat, while salt and pepper round out the flavors. The result is a simple yet satisfying dish that showcases the best of broccoli rabe.
Broccoli rabe, also known as rapini, is a leafy green vegetable in the same family as turnips and kale. It is native to the Mediterranean region and has been cultivated for centuries. The first recorded mention of broccoli rabe dates back to the 16th century, when it was grown in Italy. Broccoli rabe was introduced to the United States in the 19th century by Italian immigrants. Today, it is a popular ingredient in Italian-American cuisine. Anchovies are small, oily fish that are often used in Mediterranean cooking. They are a good source of protein, omega-3 fatty acids, and vitamins. Capers are the unopened flower buds of a shrub that is native to the Mediterranean region. They are pickled in brine or vinegar and have a salty, tangy flavor. Capers are often used in salads, sauces, and as a garnish.
Broccoli Rabe with Anchovies and Capers Broccoli Rabe with Anchovies and Capers Broccoli Rabe with Anchovies and Capers Broccoli Rabe with Anchovies and Capers
Prep time: 10 | Cook time: 10 | Serves: 4
Ingredients
  • 1 bunch broccoli rabe, trimmed and washed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup chopped onion
  • 1/4 cup chopped anchovies
  • 1/4 cup chopped capers
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the garlic and onion and cook until softened, about 2 minutes.
  3. Add the anchovies and capers and cook until the anchovies have melted, about 1 minute.
  4. Add the broccoli rabe and red pepper flakes and cook until the greens are wilted and tender, about 5 minutes.
  5. Season with salt and pepper to taste.
Why It Works
  • The combination of broccoli rabe, anchovies, and capers is a classic Italian flavor combination.
  • Sautéing the garlic and onions in plenty of olive oil until softened enhances the vegetal notes of the broccoli rabe.
  • The anchovies and capers add a salty, tangy flavor to the dish.
  • The red pepper flakes add a welcome touch of heat.
  • Salt and pepper round out the flavors.