Air Fryer Anchovy Garlic Broccoli Rabe
Crispy-tender broccoli rabe infused with a vibrant anchovy-garlic marinade, air-fried until the edges char and the stems caramelize. The salty umami of anchovies and heat from red chili flakes create an addictive Italian-inspired side dish that's ready in under 20 minutes.
- Prep
- 10 min
- Cook
- 12 min
- Wait
- 5 min
- Total
- 27 min
- Makes
- 4 servings (about 3 cups)
Steps
Before you start
- Preheat your air fryer to 400°F (200°C) for 3 minutes
- Rinse broccoli rabe and trim the bottom ½ inch of woody stems
- Have all marinade ingredients measured and ready
Make the marinade
- In a small bowl, whisk together the minced anchovies, minced garlic, olive oil, red chili flakes, and lemon juice.
- Let it sit for 1 minute so the flavors meld slightly.
- Taste and season with salt and black pepper to your preference.
- Remember: anchovies are already salty, so start with a light hand.
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Ready when: Marinade is well combined and fragrant
Tip: Do not skip mincing the anchovies finely—large chunks won't distribute evenly
Coat broccoli rabe
- Place the dried broccoli rabe in a large bowl.
- Pour the anchovy-garlic marinade over it and toss gently but thoroughly with your hands or tongs, making sure each piece is lightly coated.
- The pieces don't need to be swimming in oil—just lightly coated all over.
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Ready when: All broccoli rabe pieces are evenly coated with marinade
Tip: Dry the broccoli rabe very well; any excess moisture will cause steaming instead of crisping
Arrange in air fryerOven 400°F / 205°C
- Spread the marinated broccoli rabe in a single layer in the air fryer basket, florets up and stems down for maximum contact with the hot surface.
- Work in batches if needed—don't overcrowd or they won't crisp properly.
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Ready when: Broccoli rabe is arranged in a single, uncrowded layer
Tip: A crowded basket steams instead of crisps—if needed, cook in two batches rather than pile them up
Air fry until crispyOven 400°F / 205°C
- Air fry at 400°F (200°C) for 10–12 minutes.
- Shake the basket gently halfway through (around the 6-minute mark) to ensure even browning.
- The broccoli rabe is done when the florets are charred at the edges, the leaves are crispy and darkened, and the stems are tender when pierced with a fork.
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Ready when: Florets are dark brown/charred at edges, leaves are crispy, stems are fork-tender
Tip: Don't be afraid of dark edges—that's where the crispy, caramelized flavor lives. Pale broccoli rabe means it needs more time
Rest and serve
- Transfer the cooked broccoli rabe to a serving plate.
- Let it rest for 2–3 minutes so the marinade sets.
- Serve warm or at room temperature as a side dish, appetizer, or addition to a grain bowl.
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Tip: This dish is delicious hot, warm, or at room temperature—perfect for meal prep or a make-ahead side
Good to know
Tips
- Pat the broccoli rabe completely dry before marinating—moisture is the enemy of crispness in the air fryer
- Don't fear the char: dark, crispy leaves and caramelized stem edges taste incredible and aren't burnt
- For extra richness, drizzle with a little more olive oil and squeeze of fresh lemon just before serving
- Broccoli rabe has a naturally bitter flavor that pairs beautifully with salty anchovies and spicy chili—it's a classic Italian combination
Make ahead
Prepare the marinade up to 2 hours ahead and refrigerate in a covered container. Mix with the broccoli rabe just before air frying for best crispness.
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) air fryer for 3–4 minutes to restore crispness, or eat cold straight from the fridge.
Substitutions
- oil-packed anchovy fillets → Worcestershire sauce (1 tsp instead of 4 fillets) or miso paste (1 tsp). Provides umami depth but loses the anchovy's briny, salty character. Reduce added salt slightly if using Worcestershire.
- broccoli rabe, woody stems trimmed → Broccoli florets, Brussels sprout halves, or asparagus spears. All crisp beautifully in the air fryer. Adjust cooking time by 1–2 minutes if using thicker vegetables like Brussels sprouts.
- red chili flakes → Freshly cracked black pepper (¼ tsp) or a pinch of cayenne pepper. Black pepper is milder and more traditional; cayenne adds similar heat. Omit entirely for a non-spicy version.
- fresh lemon juice → White wine vinegar (1 tbsp) or sherry vinegar (½ tbsp). Adds brightness and acidity. Vinegar is stronger, so use less if substituting with white wine or sherry vinegar.
