(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
- 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.
- 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.
- 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.