Sautéed Broccoli Rabe
Spicy broccoli rabe is often blanched in a big pot of salted water to tame some of its bitter sting, then sautéed with copious olive oil, dried chiles and garlic until silky. But this recipe streamlines and expedites that process: Toss the broccoli rabe in the garlicky oil, add a small quantity of water, cover and steam until fork-tender, then uncover. By the time the liquid has evaporated, the broccoli rabe will be ready. If you find it too bitter, just keep cooking; it will only grow sweeter and softer. Serve this dish any time you’d make a side of broccoli, with meat, fish, beans or other proteins.
Ingredients
- 1/4cup extra-virgin olive oil
- 6garlic cloves, thinly sliced
- 1bunch broccoli rabe (about 1 pound), cut crosswise into thirds
- 1/4teaspoon crushed red pepper, plus more to taste
- Salt
Directions
In a large Dutch oven or skillet with a lid, heat the oil and garlic over medium. When the garlic is sizzling and some edges are golden, 2 to 3 minutes, add the broccoli rabe, crushed red pepper and a big pinch of salt. Toss to coat in the oil.
Add 1/4 cup water, cover and cook until the thick stems are tender, 3 to 5 minutes. Uncover and toss until the liquid has evaporated, 1 to 2 minutes. Taste a piece: If it’s still too bitter for you, continue to cook uncovered over medium, stirring occasionally, until it’s delicious, 5 to 10 minutes. Season to taste with salt and crushed red pepper.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 14 gramsCalories: 151Saturated Fat: 2 gramsUnsaturated Fat: 12 gramsSodium: 306 milligramsSugar: 0 gramsFiber: 3 gramsCarbohydrate: 5 gramsProtein: 4 grams
Source: https://cooking.nytimes.com/recipes/1024922-sauteed-broccoli-rabe