Pan-Roasted Broccoli Rabe (Bagna Cauda)

This very simple vegetable side dish is amazingly flavorful, and is packed with umami. Be sure not to forget the anchovies; I'm not a fan of anchovy filets so I use anchovy paste. Be sure to dry the broccoli rabe well after draining them. I discovered this recipe on Food Network.

Ingredients

• 1 large bunch broccoli rabe 
• 1/4 cup extra-virgin olive oil 
• 1/2 teaspoon chile flakes 
• 2-3 teaspoons anchovy paste
• 3 cloves garlic, grated 
• Kosher salt and freshly ground black pepper 
• 1/2 cup grated Pecorino Romano or Parmesan cheese

Instructions

1. Bring a large pot of water to a boil and salt generously. Prepare an ice water bath.
2. To clean the broccoli rabe, remove the bottom third of the stem. Remove the larger leaves, leaving the ones which are smaller at the top attached. Blanch the broccoli rabe in the boiling water for about 1 minute until bright green, then transfer to the ice bath to stop the cooking process. Remove the broccoli rabe to a baking sheet lined with paper towels and dry well.
3. Add the olive oil to a large cast-iron or stainless steel frying pan and heat over low heat. Add the chile flakes, anchovy paste, and garlic and saute about 1 minute. 
4. Add the broccoli rabe and cook, tossing lightly in the oil to coat, until the broccoli rabe is heated through and tender, about 3 minutes. Season with salt and pepper. Top with the cheese and serve.

Serves 1-2.