Sautéed Broccoli Raab with Balsamic Vinegar

Mildly bitter broccoli raab is tempered with sweet balsamic vinegar, garlic, anchovies, and a touch of hot chile. Even if you think you don’t like anchovies, don’t leave them out—their flavor blends into the background and gives the dish a savory edge that is absolutely delicious.

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  1/4 cup aged balsamic vinegar
  
  


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  Kosher salt
  
  


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  2 large bunches broccoli raab (2-1/2 lb.), thick stems trimmed, leaves and florets rinsed well
  
  


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  4 medium cloves garlic, lightly crushed and peeled
  
  


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  3 Tbs. extra-virgin olive oil
  
  


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  4 oil-packed anchovy fillets, finely chopped
  
  


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  1/4 tsp. crushed red pepper flakes
  
  


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  Freshly ground black pepper
  
  

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 needn’t 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.