Sauteed Garlicky Broccoli Rabe
A quick saute of broccoli rabe with garlic and hot pepper flakes is a common side dish in Italian restaurants.
- Servings: 6
Source: Martha Stewart Living, September 2000
- 4 tablespoons extra-virgin olive oil
- 8 large garlic cloves, smashed
- Salt and freshly ground black pepper
- 2 bunches broccoli rabe (about 2 pounds)
- Crushed red-pepper flakes (optional)
Heat olive oil in a large skillet over medium-low heat. Add garlic cloves, and saute until browned, about 3 minutes. Remove pan from heat, and let garlic sit in oil 30 minutes.
Bring a large pot of generously salted water to a boil. Prepare an ice bath; set aside. Trim tough ends from broccoli rabe. Place in boiling water, and cook until bright green, about 2 minutes. Drain, and plunge into ice bath to stop cooking. Drain, and shake off excess water.
Remove garlic from oil, and set aside. Place pan back over medium heat. When the oil is hot, add broccoli rabe. Cook, turning occasionally, until heated through, about 4 minutes. Return garlic to pan. Season with salt, pepper, and red-pepper flakes, if using. Serve.