1 pound broccoli raab, stem ends trimmed, chopped
1 1/2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
3 anchovy fillets, chopped
1/8 teaspoon crushed red pepper (optional)
1/8 teaspoon salt
freshly ground pepper, to taste
Bring a large pot or Dutch oven of water to a boil. Add broccoli raab and cook until tender when pierced with a fork, 3 to 5 minutes. Drain well.
Heat oil in a large skillet over medium heat. Add garlic, anchovies and crushed red pepper (if using); cook, stirring, until the garlic is very light brown, 1 to 2 minutes. Add the broccoli raab, toss to coat, and cook, stirring occasionally, for 2 minutes more. Season with salt and pepper.