Sautéed Broccoli Raab with Garlic & Crushed Red Pepper

3 lbs. broccoli raab
1/4 cup olive oil
3 Tbsp. thinly sliced garlic
1 to 2 anchovy fillets, optional
1/4 to 1/2 tsp. crushed red pepper flakes
Salt and Pepper as needed

Bring a large pot of salted water to boil. Wash the broccoli raab and remove any tough stems and very large leaves.

Blanch the broccoli raab in the boiling water until it is bright green, about 3 minutes. Drain and rinse the broccoli raab to stop cooking. Squeeze dry and chop, if desired.

In a sauté pan, heat the oil over low heat. Add garlic and cook gently, stirring frequently, until the garlic is limp and barely golden, about 2 minutes. Keep the heat very low to avoid scorching the garlic.

Add anchovy fillets and smash them into the olive oil with the back of a spoon. Cook until the anchovy is dissolved, about 1 minute. Add the red pepper flakes and stir into the oil.

Increase the heat to high, add the broccoli raab and sauté quickly until broccoli raab is very hot, about 3 minutes.

Season to taste with salt and pepper… Serve immediately on heated plates.

Makes 6 servings