Sautéed Broccoli Raab with Balsamic Vinegar

Sautéed Broccoli Raab with Balsamic Vinegar
Photo by Scott Phillips

Ingredients

  • 4 oil-packed anchovy fillets, finely chopped
  • 2 large bunches broccoli raab (2-½ lb.), thick stems trimmed, leaves and florets rinsed well
  • Freshly ground black pepper
  • ¼ cup aged balsamic vinegar
  • ¼ tsp. crushed red pepper flakes
  • Kosher salt
  • 4 medium cloves garlic, lightly crushed and peeled
  • + 1 more ingredients
    • 3 Tbs. extra-virgin olive oil

In a small saucepan, boil the vinegar over medium-high heat until reduced by half, about 4 minutes. Set aside. Bring a large pot of well-salted water to a boil over high heat. Have a large bowl of ice water ready. Blanch the broccoli raab in the boiling water for 3 minutes (the water needn’t ret...

View full recipe at Fine Cooking

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