This is one of the so-called "bitter greens", therefore it has to be treated accordingly. I happen to lone it, but it's not for everyone. This is a "love-it-or-hate-it" dish. I'll definitely make it again. It's one of those dishes that will morph over time.
StuKin
CT
1/28/2024
To those who find this recipe underwhelming, think of it as a template, as you would any recipe, and adjust accordingly.I regularly make a version of this dish (without the mozzarella) on weeknights when I feel exhausted or uninspired. At our house we call it "bachelor's stew": a can of well-rinsed beans (garbanzo, cannellini, even black-eyeds, although butter beans are the best), twice that many canned tomatoes (diced, crushed, whatever's to hand), olive oil, anchovies, whatever fibrous greens need to be used up, a splash of homemade stock to thin it out a bit, and a ton of smashed garlic and good red chili flakes. I'll add spicy Italian sausage if I have it, sliced into thick coins. Sometimes we top it with a poached egg. I never thought to top it with mozzarella and broil it at the end, but man was that a treat! I'll definitely make it this way again — probably not every time, but for a particularly indulgent variant, this version really does the trick. Thanks for a new take on an old favorite!
Kid Icarus
Brooklyn
4/30/2023
Amazing. I had crushed tomatoes so I added half of that with some leftover summer vine tomatoes from the yard chopped. I also substituted anchovies for paste. I blanched the broccoli rabe. Didn’t have mozzarella but did have a Mexican blend It worked ok. This is now a rotating one for me. Than you!!!!
Pamela Bland
Scotch Plains Nj
9/9/2022
Delish. Served it to guests and it was a big hit. I substituted soy sauce for the anchovy because guests are vegetarians.
Liz
CA
6/8/2022
This is the first review I've ever written of a recipe. We loved this! Used kale instead of broccoli rabe, and diced tomatoes instead of whole--it was just what I had in the cupboard. It was really delicious. Will definitely make again.
Tricia
Northampton, MA
5/1/2022
This could easily be a dish we make every week. It was absolutely delicious! The only thing I changed was using broccolini instead of broccoli rabe (after seeing a few reviews that commented on bitterness). It was perfect. My husband and I gobbled it up along with some toasted bread. I made fish that night too and hardly ate any because this dish was so delicious. Thanks BA!
amyamy
Houston, TX
2/15/2022
One of the few recipes from Bon Apetit that fails. The cooked double concentrated tomato plus broccoli rabe makes for an extremely bitter dish. The beans are lackluster and the dish desperately needs some brightness. Sad I wasted a good homemade pit of beans on this dish. It completely lacks flavor and depth. Don’t waste your time.
Anonymous
Santa Fe
2/11/2022
This is winner and is my new favorite WFH lunch. I made the following small adjustments based on what I already had: 1 tbsp Red Boat Fish Sauce instead of anchovies, 1 tbsp Calabrian chili paste instead of flakes and smoked mozzarella. I think the smoked cheese put it over the top and highly recommended. Even my partner, who is not a huge cheese lover enjoyed it.
Jodi
NYC
2/1/2022
Modified the recipe a bit. Followed Step (1) as show’s.. However, I removed the Broccoli Rabe from the pan. Then added the tomatoes, reserved tomato liquid etc. Let it cook down to a tight sauce. Added beans with it’s juice and let it cook down a bit to meld flavors. I then added the broccoli rabe. Let it cook another 5 mins. Sprinkled with Parmigiano and Mozzarella Broiled as above. Came out fantastic.
Anonymous
1/29/2022
Tried this last night. Didn't have the rabe so substituted with some Tuscan kale and a couple of left over Bok Choy bunches. Did the beans in an instant pot with bay leaf/S&P. Loved the umami flavouring that the anchovies brought in so basically, this worked great, no leftovers as we scraped our pan at the end. Left it in the broiler to get a bit more charring on the cheese too. It's on the To-Make-Again list!
Bruce T
Calgary, AB
1/27/2022
Broccoli Rabe should be cooked in boiling water for at least 15-20 minutes because in it's raw state it is very peppery and very bitter.
HeidiM
NYC
1/26/2022
I made this despite the tepid reviews. I have to say... meh. It REALLY needed a hit of acid so I made everything as written but then added some lemon to the dish on the plate. It's just ok. I feel like it was lacking a kick too- the chili flakes weren't enough for a spice lover. I think some Aleppo peppers or something might be nice. But mostly, it cried for acid. I don't think I'll be making this again.
Shazziz
NYC
1/22/2022
So bitter! I followed the recipe and did not make any adjustments or substitutions. Would not make again. The idea of it sounded so good, though. I see some people has this same issue and others did not. Not sure what I could have done wrong.
Amy
Fort Lauderdale, FL
1/21/2022
This turned out well for me. As suggested by other reviews, I decreased cooking time and went with my instincts. My store did not have brocolli rabe so I used mustard greens. I used a whole tin of King Oscar anchovies and vegan mozzarella. I would make this again, but it won't become a favourite.
Greg
Chicago, IL
1/20/2022
Not great - flavor fell flat. The parts didn't come together fully to form a complete dish, IMHO. I probably won't make it again, but if I did, I would add more tomato paste, anchovy, and broccoli rabe.
Anonymous
Minneapolis
1/20/2022
