This quick and simple side dish elevates any weeknight meal to another level.

INGREDIENTS

• 2 pounds broccoli rabe, trimmed and cut into 2” pieces
• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• ½ teaspoon crushed red pepper flakes
• 4 oil packed anchovy fillets (optional)
• Salt and freshly ground black pepper
• ½ lemon, juiced
• 1 oz parmesan, shaved
• ¼ cup toasted pine nuts

INSTRUCTIONS

1. Bring a large pot of salted water to a boil and add the broccoli rabe. Cook for two minutes or until bright green.
2. While boiling, fill a large bowl with ice water.
3. Drain broccoli rabe and immediately submerge in ice water until cold – about 2 minutes. Drain and set aside.
4. Heat olive oil in a large skillet over medium heat and add garlic, red pepper flakes and anchovies. Cook, breaking up the anchovy until garlic is fragrant – about 1 minute.
5. Add blanched broccoli rabe to the pan and cook until crisp tender and hot – about 2-3 minutes more.
6. Remove from heat and toss with lemon juice.
7. Serve topped with parmesan and pine nuts.