Ingredients
- broccoli rabe2 bunch
- extra-virgin olive oil2 tbsp
- garlic cloves, peeled and minced; medium4 clove
- crushed red pepper, crushed1/2 tsp
- black pepper, freshly ground
- salt, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Remove any tough or damaged outer leaves from the broccoli rabe. Peel the thick, lower stems, and tear the rabe into large pieces. Wash in cold water until all dirt is removed.
Blanch the broccoli rabe in several quarts of salted, boiling water, until bright green and leaves are tender, about 2–3 minutes. Remove from the hot water and immediately shock in ice water to stop the cooking process. Drain well and set aside.
Meanwhile, heat the extra-virgin olive oil in a sauté pan over medium heat. Add the garlic and crushed red pepper. Sauté the garlic until brown. Add the broccoli rabe to the pan and toss to coat with the garlic/pepper mixture and heat through. Season to taste with salt and freshly ground black pepper, if desired.