We were at the farmer's market yesterday and I had a craving for greens. So when I saw this broccoli rabe, I grabbed two bunches and immediately shouted "GOA!"
We owe the discovery of GOA (garlic, olive oil, anchovies) to our friends Greg and Lorraine who showed us how to make a pasta with these ingredients that has become a staple in our house. Don't be scared or put off by the anchovies. I am NOT a fishy girl, and I love this combination of flavors. The anchovies add salt - not fishiness. Trust me!
GOA Basics
2 bunches broccoli rabe, or mustard greens or other bitter green
4-5 anchovy filets, minced
6-7 garlic cloves, minced
nice pinch red chile flakes
extra virgin olive oil
Trim, rinse, drain and chop the greens, but do not spin (you want them to be a little wet)
Get a large saute pan nice and hot, add a generous amount of olive oil to coat the bottom. When hot, add the garlic, anchovies and red chile flakes. Cook for about a minute. Keeping the heat on high, add the greens, one handful at a time, adding more as the greens begin to wilt. Once all the greens are in - you can decrease the heat a little, cooking and stirring until the greens are tender and any water has evaporated. Taste for seasoning, adding salt and more red pepper flakes as desired.
This is EXCELLENT tossed with linguine and served with a nice pile of freshly grated parmigiano-reggiano.
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