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.
Photography: Earl Carter
Martha Stewart Living, September Fall 2004
- Prep Time 5 minutes
- Total Time 10 minutes
- Serves 4
- 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.
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