Italian-Style Broccoli Rabe Recipe

Combine 1/2 cup olive oil garlic anchovy paste and salt in the bowl of a small food processor; blend into a paste.

Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth place in a strainer and run under water for 10 minutes. Periodically press the rabe to “wring out” any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.

Meanwhile toast pine nuts in a skillet over medium heat stirring frequently until browned and fragrant but not burned about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned about 10 minutes.

Transfer to a plate top with pine nuts and drizzle with lemon juice.