Broccoli Rabe with Garlic and Almonds
Boiling the broccoli rabe beforehand reduces its bitterness. Toss in the pan with sauteed garlic and almonds to reheat.
- Servings: 8
Source: Everyday Food, November 2010
- 2 bunches broccoli rabe (about 2 pounds total), trimmed and cut crosswise into 2-inch lengths
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1/4 cup sliced almonds
- Coarse salt and ground pepper
Bring a large pot of salted water to a boil. Working in batches, add broccoli rabe to water and cook until water returns to a boil. With a slotted spoon, transfer to a colander to drain. In a large skillet, heat oil over medium. Add garlic and almonds; cook just until beginning to turn golden, about 5 minutes. Add broccoli rabe and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.