Sauteed Broccoli Rabe
This leafy relative of broccoli has a pleasant sharpness, but it can become too bitter if it is overcooked.
- Servings: 6
Source: Martha Stewart Living, February/March 1992
- 2 bunches broccoli rabe
- 2 garlic cloves, sliced thin
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- Lemon wedges (optional)
Trim large stems from broccoli rabe, and discard. Wash and leave slightly wet. In a large saucepan with a lid, cook garlic in oil over medium-low heat until golden brown. Remove garlic with a slotted spoon; set aside.
Add broccoli rabe to the pan, raise heat to medium high, sprinkle with salt, and cover. Remove lid to stir every minute or so until rabe is cooked through, about 5 minutes. Season with pepper and fresh lemon juice if desired. Toss in reserved garlic and serve hot.