- 3 to 4 bunches broccoli rabe (about 4 pounds total)
- Kosher salt to taste
- 5 tablespoons extra-virgin olive oil
- 5 large garlic cloves, thinly sliced
- Large pinch red pepper flakes
- Freshly ground black pepper
Trim the stem ends of the broccoli rabe.
Quickly blanch broccoli rabe in boiling water.
Heat olive oil with the red pepper flakes and garlic in a large skillet. Drain broccoli rade and immediately add to the hot skillet tossing to coat with the oil. Season with the salt and freshly ground pepper.
This is great as a vegetable or tossed with pasta, even as a topping on a pizza.
Its great left over in an omelet. .
Combine oil, garlic and red pepper flakes in a large skillet; warm over low heat, stirring occasionally, until garlic begins to color, about 2 minutes. Add leaves and stems to pan, turning occasionally, until leaves and stems are warmed through and stems are tender, about 5 minutes. Season to taste with salt and pepper. Serve warm.
