YUM! Broccoli rabe is my favorite spring green. A hearty blend of broccoli florets and spicy greens with tender stems. Simply marvelous. This recipe is a piece of cake, daring and packed with punches of butter and salt. Don’t shy away from the anchovies; the flavor is mild and the nutrition factor high!

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Duck eggs have notably different whites; they tend to be thinner and slightly translucent, and even venture towards rubbery. The whole point of a duck egg, however, is the rich and abundant yolk!



Broccoli Rabe in Anchovy-Garlic Sauce, with Sunny Duck Egg


  • Butter – 2 tablespoons
  • Anchovies – 6 anchovies
  • Cloves or Garlic – 4 cloves or 2 tablespoons garlic, coarsely chopped
  • Broccoli rabe – 1 bag broccoli rabe, or one bunch, rinsed and coarsely chopped
  • Sea salt – 1 teaspoon
  • Black pepper – Freshly ground black pepper
  • Duck egg – 1 duck egg per person


  1. In a large skillet or sauce pan, melt the butter over medium-high heat.
  2. Turn the heat to medium, being careful not to burn the butter. Add the anchovies and stir with a wooden spoon until “melted”.
  3. Add the garlic and saute until golden.
  4. Add the broccoli rabe, salt and pepper and stir.
  5. Cover with a lid and cook over medium-low for about 10 minutes, or until rabe leaves are fully wilted and stems are slightly deflated and tender.
  6. In a separate pan, cook a duck egg (or “normal” egg) sunny side up!
  7. Serve duck egg over a bed of broccoli rabe, sprinkled with pepper. Crusty slab of toast will do.

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