Sauteed Broccoli Rabe
In this verdant side dish, broccoli rabe (sometimes called rapini) is enhanced by a quick saute with garlic and oil. Adding the garlic toward the end keeps it from burning.
- Total Time:
- Servings: 4
Photography: Earl Carter
Source: Martha Stewart Living, September Fall 2004
- 1 tablespoon vegetable oil
- 1 1/4 pounds broccoli rabe (about 2 bunches), large outer leaves discarded and stems trimmed to 5 inches
- 1 garlic clove, thinly sliced
- 1 teaspoon coarse salt
Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add broccoli rabe, and cook 1 minute. Cover; cook, shaking skillet occasionally, until leaves are golden and crisp, about 2 minutes. Add the garlic; cook 1 minute more. Season with salt.