Braised Broccoli Rabe
This is an example of a short braise, where the cooking liquid is not reduced to make a sauce. Many recipes call for broccoli rabe to be blanched and then sauteed to remove some of its bitterness, but if you prefer its natural taste, braising is a better option.
Martha Stewart Living, November 2008
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 medium garlic cloves, crushed and peeled
- 1 bunch (1 1/4 pounds) broccoli rabe, trimmed and cut crosswise into 3-inch pieces
- 2 teaspoons julienned lemon zest, plus fresh lemon juice for serving
- Coarse salt
- Freshly ground pepper
- 1 cup homemade or store-bought low-sodium chicken stock
- Saute Garlic: Heat oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.
- Braise Broccoli Rabe: Add broccoli rabe, zest, and 3/4 teaspoon salt, then use tongs to toss and coat in oil. Add stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli
rabe is tender, 7 to 10 minutes.
- Serve: Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice. Serve immediately.
Look for broccoli rabe with vibrant green leaves and plump stems. Small-leaved plants are young and therefore mild-tasting.
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