Sautéed Broccoli Raab With Balsamic Vinegar
Sautéed Broccoli Raab With Balsamic Vinegar might be just the side dish you are searching for. One portion of this dish contains approximately 5g of protein, 8g of fat, and a total of 109 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have olive oil, garlic, broccoli raab, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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 neednt return to a boil).
Drain it and transfer to the ice water to cool.
Drain well and gently squeeze the broccoli raab to remove excess water.
Heat the garlic and oil in a large skillet over medium heat until the garlic begins to turn golden, 2 minutes; remove and discard the garlic.
Add the anchovies, mashing them with the back of a wooden spoon until fragrant, 30 seconds.
Add the pepper flakes and cook, stirring constantly, for 5 to 10 seconds.
Add the broccoli raab and cook, stirring often, until tender and heated through, 3 to 4 minutes.
Drizzle with the vinegar and season to taste with salt and pepper.
Transfer to a platter and serve. Make Ahead Tips You can reduce the vinegar and blanch the broccoli raab up to 6 hours ahead. Leave the vinegar at room temperature and refrigerate the broccoli raab, returning it to room temperature before finishing the dish.
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