Monday, December 6, 2010

Sauteed Broccoli Rabe

  • 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.