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Low & Slow Broccoli Rabe
with Garlic, Anchovies & Lemon


  • 1 pound of trimmed broccoli rabe

  • ½ cup of olive oil

  • 2 chopped anchovies

  • 2 cloves of garlic, crushed

  • Pinch of salt

  • Zest of one lemon (save the rest of the lemon for later)

  • ½ cup of water


  • Heat ½ cup of olive oil in a medium to large skillet over medium heat; add 2 chopped anchovies, 2 crushed cloves of garlic, the zest of one lemon (save the rest of the lemon for later), and salt.

  • When everything starts to sizzle and become fragrant (about 1-2 minutes later), add 1 lb broccoli rabe and ½ cup water. Reduce the heat to medium-low, cover and cook, stirring every now and then until very soft  – about 50 minutes to an hour.

  • Continue cooking, uncovered, over medium-high for 5-10 minutes longer to reduce any remaining liquid to a glossy 1/2 inch of sauce. Finish with a big squeeze of lemon juice.

Broccoli Rabe

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