Charred Rapini with Anchovies and Fresno Chiles
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 437
- Total Fat
- 46
- Saturated Fat
- 6
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 6
- Sodium
- 295
- Total: 35 min
- Active: 30 min
Ingredients
Kosher salt
Granulated sugar, for sprinkling
4 heads rapini, stems trimmed
10 anchovy fillets, roughly chopped
1 cup finishing olive oil
6 tablespoons red wine vinegar
1/4 cup picked fresh basil leaves, roughly chopped
1/4 cup picked fresh Italian parsley, roughly chopped
4 tablespoons chopped cured black olives
1 Fresno chile, stemmed and finely chopped
1/4 cup cooking olive oil
2 tablespoons chopped garlic
Directions
- Bring a large pot of equal parts salted and sugared water to a boil. Once at a boil, add the rapini and blanch until bright green but still firm, 3 to 5 minutes. Add to an ice bath until cool, then allow to thoroughly dry on a kitchen towel-lined sheet tray.
- Mix together the anchovies, finishing olive oil, red wine vinegar, basil, parsley, black olives and Fresno in a small bowl. Set aside.
- Heat a 12-inch cast-iron skillet over medium-high heat and add the cooking olive oil. Once the oil is heated, add the rapini, in batches if needed, and allow to slightly char, about 3 minutes. Add the chopped garlic and stir to combine, allowing the garlic to soften and bloom, about 1 minute. Transfer to a platter. Drizzle with the anchovy vinaigrette.