Eric Ripert's Sauteed Broccoli Rabe
Salt, pepper, and a pinch of red pepper flakes are all you need to season this tender broccoli rabe from chef Eric Ripert. Serve with his Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce for an elegant meal.
- Servings: 8
Source: The Martha Stewart Show, December 2010
- 2 bunches broccoli rabe, washed and trimmed
- 3 tablespoons olive oil
- 4 cloves garlic, sliced
- Pinch crushed red pepper flakes
- Fine sea salt and freshly ground black pepper
Heat olive oil in a medium skillet over medium heat. Add garlic and cook, stirring, until golden.
Add broccoli rabe and 1 cup water; season with red pepper flakes, salt, and pepper. Cook, stirring occasionally, until water has evaporated and broccoli rabe is tender. Serve immediately.