The Literate Chef

Broccoli Rabe Sautéed in Garlic and Oil

In Recipes, Vegetables on November 21, 2011 at 7:12 PM

Ingredients:

1 bunch of Broccoli Rabe (also called Broccoli di Rape, Rapini and Broccoli Rabb)
6 cloves of garlic thinly sliced
¼ cup of extra virgin olive oil

Preparation:

1.    Bring 4 quarts of water to a boil in 5 quart or larger pot.
2.    Rinse the Broccoli Rabe, discard the thick stems by cutting about 3 inches off the bottom of the bunch.
3.    When the water comes to a full boil, add the Broccoli Rabe and blanch it for 60 seconds.
4.    Strain Broccoli Rabe in a colander, and then plunge it immediately into a bowl filled with ice and cold water to stop the cooking and to retain its dark green color.

Blanched Broccoli Rabe Draining in Colander

5.    When cooled, transfer to a colander and drain until ready to sauté.
6.    In a sauté pan with low curved sides, heat the olive oil on high flame.
7.    When oil is shimmering, add the garlic and quickly sauté; do not let it brown.
8.    When the garlic is translucent* add the broccoli rabe and sauté for 3 minutes, tossing constantly with tongs.

Sauteeing

9.    Remove from the pan with tongs and serve immediately.

Eat it! It's Good for You!

*Variation: At this point add ¼ to ½ teaspoon crushed chili pepper, depending on taste, to the oil-garlic mixture before adding the broccoli rabe.

Also see: Eat it! It’s Good for You!

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