Spicy Broccoli Rabe with Anchovy and Preserved Lemon

• Salt
• 1 bunch broccoli rabe, about 1 lb (500 g),

Bring a large pot of generously salted water to a boil. Drop in the broccoli rabe, and when the water returns to a boil, cook for 1 minute. Drain well and set aside. (At this point, the broccoli rabe can be left standing at room temperature for up to 1 hour or covered and refrigerated overnight.)

If using the salt-packed anchovy (which is preferred), rinse it under cold running water, t