RECIPE

Broccoli Rabe with Garlic and Red Pepper

  • ACTIVE: 20 MIN
  • TOTAL TIME: 30 MIN
  • SERVINGS: 10

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.

  • ACTIVE: 20 MIN
  • TOTAL TIME: 30 MIN
  • SERVINGS: 10
  • FAST
  • HEALTHY
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 4 pounds broccoli rabe, thick stems discarded
    2. 1/3 cup extra-virgin olive oil
    3. 6 garlic cloves, thinly sliced
    4. 1 teaspoon crushed red pepper
    5. Salt and freshly ground pepper

Directions

  1. 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.
  2. 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.