Tuesday, March 30, 2010

Sauteed broccoli Rabe

kosher salt
1 bunch broccoli rabe, tough, non-leafy stems removed
extra virgin olive oil
3 cloves garlic, smashed
pinch crushed red pepper flakes

Variations: roasted lemon juice, grated parmesan cheese

Preparing the broccoli:
Bring a large pot of well salted water to a boil. Set up a bowl of well-salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.

Coat a large saute pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. Add the broccoli rabe and toss around in the oil to heat up and season; it is already cooked. Add more oil, if needed and season with salt if needed. If using roasted lemons, squeeze over broccoli and reduce down a few moments before taking pan off the heat. If using parmesan cheese, sprinkle over the top right before removing to serving plates.

Serves 4


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