Prep Time: 10 min
Yield: 4 portions
Ingredients
3 heads Broccoli rabe, fresh
3 oz. Olive oil
3 cloves Garlic, peeled
1/2 tsp Kosher Salt
t.t. Black pepper
1 Cup. Chicken broth
tt. Red pepper flakes
Rinse the broccoli rabe in cool water and then cut the florets to about 3 inch long pieces. Slice about 1/4 inch from the stem and discard the ends; peel the stem, discarding the peels. If the stems are very thick, split in half the long way. Cut the stem pieces into slices about 1 inch thick.
Optional: Blanch the broccoli rabe by simply placing it into a pot of boiling, salted water. The water should have enough salt so it has a 'sea water' saltiness to the taste. Boil until tender, about 3 minutes... you'll notice the color is still bright green but the broccoli rabe is tender and sweet (not bitter/spicy).
Heat a saute pan, add the olive oil to heat. When the oil is hot, add the blanched or raw broccoli rabe and garlic and heat until bright green (about 4 minutes) stirring with a wooden spoon, add the salt & pepper and then the chicken broth. Add the red pepper flakes and simmer until the broccoli rabe is tender (about 5 additional minutes) serve.
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