I had never cooked broccoli rabe before, so I searched for some recipes for inspiration. Mark Bittman says that broccoli rabe is more closely related to turnips than to regular broccoli. Marcella Hazan has a pasta recipe for broccoli and anchovy sauce. Since I don’t eat pasta I altered and simplified the recipe. She says to use only 6 anchovies, but I had one of those little tins of anchovies with twice that many and no way to store the leftover anchovies neatly, and my bunch of broccoli rabe was quite big, so I used all the anchovies. This kind of cooking doesn’t always work out, but it was ok today. My version:
1 large bunch broccoli rabe
3 TBS olive oil
1 small tin anchovy fillets in oil
1/2 tsp piment d’espelette (mild French red pepper)
Bring a large pot of salted water to the boil and add the broccoli rabe. Boil until soft but not soggy. Drain. In a large frying pan heat the oil on low and add the anchovies. Stir them around in the warm oil until they melt into the oil. Add the red pepper (piment d’espelette) and mix. Add the drained broccoli rabe and stir over medium heat until coated with the anchovy sauce.