Broccoli Rabe with Garlic and Red Pepper
Broccoli rabe gets a bad rap for its bitterness—such a shame! Blanching the leafy stalks whole in boiling salted water for a few minutes mellows the flavor, and sautéing them in extra-virgin olive oil with garlic and a good pinch of crushed red pepper makes them one of the most delicious of all Italian vegetables
Broccoli Rabe with Garlic and Red Pepper
Broccoli Rabe with Garlic and Red Pepper
© James Merrell
Broccoli Rabe with Garlic and Red Pepper
- ACTIVE: 20 MIN
-
TOTAL TIME:
30 MIN
- SERVINGS: 10
Ingredients
- 4 pounds broccoli rabe, thick stems discarded
-
1/3 cup extra-virgin olive oil
-
6 garlic cloves, thinly sliced
-
1 teaspoon crushed red pepper
-
Salt and freshly ground pepper
-
Directions
- Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until just tender but still bright green, about 3 minutes. Drain and coarsely chop.
- In a large, deep skillet, heat the oil. Add the garlic and red pepper and cook over low heat until the garlic is golden, about 3 minutes. Add the broccoli rabe and cook over moderately high heat, stirring, until hot, about 4 minutes. Season with salt and pepper and serve.
Make Ahead
The blanched broccoli rabe can be refrigerated overnight.
Broccoli Rabe with Garlic and Red Pepper
Become a fan
Follow us