By Farmer Dave’s. This is a basic recipe that makes a great side dish. Add white beans, sausage and/or cooked pasta to make a complete meal. The anchovy paste is optional according to your taste. Ginger finds that the anchovy flavor counteracts the occasional bitterness found in broccoli rabe. Give your raw rabe a nibble. If it’s not too bitter or you prefer bitter greens, you can skip the blanching step. 


  • 1 bunch broccoli rabe, cut into 2 inch pieces
  • 1 onion, sliced into thin strips
  • 2 cloves garlic, minced
  • Anchovy paste
  • 1 teaspoon Crushed red pepper (or to taste)
  • 1/4 cup grated parmesan
  • 1 Tablespoon olive oil


  1. Add broccoli rabe to a pot of boiling salted water. After 3-4 minutes, drain thoroughly and set to the side.
  2. Heat oil in a heavy saute pan. Add onion and saute until onions are slightly caramelized. Add a 1-2 inch ribbon of anchovy paste (if desired), garlic and crushed red pepper and saute for a minute or two until fragrant.
  3. Add drained broccoli rabe and saute until tender and wilted.
  4. Remove from heat and stir in parmesan until incorporated.
  5. Salt and pepper to taste. Serve with more grated parmesan and freshly ground pepper.