Friday, December 12, 2008

Broccoli Rabe with Garlic

(adapted from Sunset's Sauteed Broccoli Rabe with Garlic and Chiles (Rape Fritte))

1 lb whole broccoli rabe
3 Tbsp extra-virgin olive oil
3 garlic cloves, peeled and halved lengthwise, if large
~1/4 tsp sea salt


  1. Trim broccoli rabe, removing tough parts of stems and any stems with a hollow core. Split stems (or quarter them if large) so they'll cook at the same rate as the florets. Rinse well.
  2. Bring a large pot of water to a boil over high heat. Add broccoli rabe (you may have to add in batches, waiting until some cooks down) and cook until tender, 2 to 5 minutes. Scoop out and set aside about 1/4 C cooking liquid, then drain broccoli rabe in a colander. Let sit until cool enough to handle, about 15 minutes, then squeeze gently to remove excess moisture.
  3. Heat oil in skillet over medium heat. Add garlic and sauté until garlic is golden, about 1 minute. Add broccoli rabe and 1/4 tsp salt, and toss to coat with oil. Increase heat to high and cook until broccoli rabe is heated through and flavorful, about 5 minutes (if it looks dry, moisten with some of the reserved cooking liquid). Season with salt to taste. Serve hot or at room temperature.

Yield: 4 servings

I discussed this recipe here.

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