Spicy Broccoli Rabe, a la Giacomo’s

Serves 2-4 as a side

Inspiration: The broccoli rabe dish at Giacomo's restaurant in the South End. This is not swimming in olive oil, but it still very good.

• 4 cloves of garlic minced
  
• 2 T extra-virgin olive oil, plus more if needed
  
• 3 anchovy filets, mashed to a paste
  
• 1 pound broccoli rabe, tough stems removed (the easiest way to do this, is just to cut off the stems below where the leaves starts, this will leave you with enough stems to keep the dish substantial, without feeling like you're eating a forest)
  
• ¼ of a 15 ounce jar of hot yellow pepper rings (banana peppers or pepperoncini), drained
  
• Pinch of hot red pepper flakes
  

Bring a 2 quarts of water to a boil and add 2 T of salt. Set up an ice bath nearby (a bowl of ice and water that is larger than the colander you will be draining the rabe into). Blanc the broccoli rabe in the boiling water for 3 minutes, pour into a colander, then immediately submerge in the ice bath. Loosen the leaves, so that it cools thoroughly and uniformly in the bath.

Heat 2 T olive oil over high heat. Add the garlic and the anchovies and sauté till the garlic just starts to turn golden. Add the broccoli rabe, pepper ringes, and red pepper flakes. Saute over high heat until the broccoli rabe starts to brown at the edges. Add more olive oil if a) it needs it, or b) you want it to be swimming in a pool of EVOO as at Giacomo's (mmm…..) Season with salt and pepper and serve.

*Note* if you don't like spicy things, just do the garlic, without the pepper rings or flakes. Still very good.