Sautéed broccoli with parsley and anchovy sauce transforms humble broccoli rabe into an umami powerhouse: the greens steam until tender, then brown in butter and garlic before being tossed with minced anchovy, lemon zest, and parsley. The anchovies melt into a savory glaze that tastes nothing fishy and everything delicious. It's excellent alongside lightly seasoned grilled meat.
SERVES 4
The anchovies combined with butter impart a perfectly savory flavor, or umami, to the broccoli. This dish is excellent with a lightly seasoned grilled meat.
INGREDIENTS
1 lb/455 g broccoli rabe, ends trimmed
¾ cup/180 ml water
1 tbsp/15 g butter
2 cloves garlic, minced
FOR THE SAUCE:
3 anchovy fillets, minced
1 tbsp/15 ml extra-virgin olive oil
½ tsp lemon zest
1 tbsp/3 g fresh flat-leaf parsley, chopped
½ tsp crushed red pepper
¼ tsp sea salt
COOKING INSTRUCTIONS
Place water in a large skillet with broccoli rabe and heat over medium-low heat. Cover and allow it to steam, about 8–10 minutes. When the water has evaporated and the broccoli is fairly tender remove the cover and add butter and garlic. Sauté for 3 minutes until broccoli is lightly browned. In a separate bowl, mix anchovies, olive oil, lemon zest, parsley, red pepper and salt. Pour sauce over broccoli rabe. Toss and serve.
Pro Tips
- Steam the broccoli rabe covered first until the water evaporates — this two-stage method keeps the stems tender while the final sauté browns the edges.
- Minced anchovies dissolve into the sauce and leave pure umami behind; nobody will identify the flavor, they'll just ask what your secret is.
- Add the butter and garlic only after the water is gone — garlic burns in seconds in a dry, hot pan.
- Mix the anchovy sauce separately and pour it over at the end so the lemon zest and parsley stay fresh and bright.
- Trim the tough ends of the broccoli rabe stems; the lower stalks never soften enough to enjoy.
Frequently Asked Questions
Does this taste fishy?
Not at all — the anchovies dissolve completely and contribute pure savory depth. Even anchovy skeptics tend to love this dish.
Can I use regular broccoli?
Yes, though broccoli rabe's gentle bitterness is a lovely counterpoint to the anchovy butter. Standard broccoli will be milder and sweeter.
What can I use instead of anchovies?
A teaspoon of fish sauce adds similar umami in a pinch. The dish loses a little of its distinctive character but stays delicious.
Is this recipe paleo?
Yes — broccoli rabe, butter, garlic, anchovies, olive oil, lemon, and herbs. Nothing processed, nothing to adapt.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Place water in a large skillet with broccoli rabe and heat over medium-low heat.
- Cover and allow it to steam, about 8–10 minutes.
- When the water has evaporated and the broccoli is fairly tender remove the cover and add butter and garlic.
- Sauté for 3 minutes until broccoli is lightly browned.
- In a separate bowl, mix anchovies, olive oil, lemon zest, parsley, red pepper and salt.
- Pour sauce over broccoli rabe.
- Toss and serve.
