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Broccoli Rabe with Anchovies and Breadcrumbs

  • servings: 4
Photography: Con Poulos




  • 5 teaspoons extra-virgin olive oil
  • 2 anchovies, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 bunch broccoli rabe (about 1 pound), trimmed, cut into 1/2-inch pieces
  • 1/3 cup water
  • Coarse salt and ground pepper
  • 2 tablespoons plain dried breadcrumbs
  • 1 teaspoon fresh lemon juice

Cook's Note

To mellow its flavor, precook broccoli rabe pieces in salted water until leaves are wilted, about 1 minute, then drain and cook as directed.


  1. Step 1

    In a large pot with a tight-fitting lid, heat 3 teaspoons olive oil over medium. Add anchovies and garlic; cook until garlic is fragrant, 1 minute. Add broccoli rabe and water; season with salt and pepper. Increase heat to high, cover, and cook 3 minutes. Remove lid and cook, uncovered, until broccoli rabe is tender and liquid evaporates, 2 minutes. Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high. Add breadcrumbs and cook until golden brown, about 3 minutes. Season with salt and pepper. Transfer broccoli rabe to a serving dish and top with breadcrumbs and lemon juice. Serve warm or at room temperature.

Everyday Food, May 2011