Broccoli Rabe with Anchovy Butter
Broccoli rabe, also called rapini, has a pleasantly bitter bite that’s tamed slightly by blanching it in boiling water. The blanching step also helps set and preserve the bright color; be sure to rinse well with cold water to halt the cooking. If you’re not a fan of broccoli rabe, try Broccolini or broccoli spears instead. The amount of crushed red pepper contributes a little tingly heat without making the dish spicy. For sensitive palates, decrease the amount to 1/4 teaspoon.