New This Month

Broccoli Rabe with Anchovies and Breadcrumbs

Serve this side dish packed with umami flavor and incredible textures with roasted chicken or meatloaf.

  • Servings: 4

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 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


  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.

Cook's Notes

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

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