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.
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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
How to Make It
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.
The blanched broccoli rabe can be refrigerated overnight.
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