Broccoli Rabe with Garlic (Phase 1-4 ) serves 6

gigi-brocolli-rabeBroccoli Rabe with Garlic (Phase 1-4 ) serves 6

Adapted from cookstr

Sea salt

2 pounds broccoli rabe, trimmed, tough stalks peeled

2 tbsp extra-virgin olive oil, plus additional for drizzling

2 or 3 garlic cloves, thinly sliced

¼ to ½ jalapeño pepper, seeded and minced, or ½ teaspoon red pepper flakes

Sea salt and freshly ground black pepper

1 lemon, cut into 4 to 6 wedges

Bring 3 quarts of water to a boil and season it generously with sea salt. While the water is heating, fill a large bowl with ice and water.

Cook the broccoli rabe in the boiling water for about 5 minutes, until tender. Drain, and transfer it to the bowl of ice water to stop the cooking and keep the color bright. Drain, and pat dry. (The broccoli rabe can be cooked to this point up to 2 days in advance. Store it in a plastic storage bag in the refrigerator.)

Heat the olive oil in a large heavy skillet over medium heat. Add the garlic and jalapeño or red pepper flakes, and sauté, stirring, until fragrant, about 45 seconds. When the garlic is just beginning to brown, add the broccoli rabe and sauté, tossing or turning it with tongs, until tender, about 2 minutes. Season with sea salt and pepper to taste, and serve with the lemon wedges alongside.

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