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Broccoli Rabe: Sauteed Broccoli Rabe with Garlic

Source of Recipe

MICHAEL ROMANO


List of Ingredients

2 pounds broccoli rabe -- washed with large
-- stems removed
1/4 cup extra virgin olive oil -- more for drizzling
1/3 teaspoon dried red pepper flakes
2 teaspoons finely minced garlic
3/4 cup water
1/2 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
4 lemon wedges


Recipe

Separate the leaves from the florets of the broccoli rabe. Tear the largest leaves into 2-3 inch pieces. In a 3-quart saucepan or skillet large enough to hold all the broccoli rabe, combine the olive oil, garlic, and red pepper flakes. Cook over moderately high heat for about 45 seconds to flavor the oil, but do not allow the garlic to brown. Add the broccoli rabe. There will be a lot in the pan but the broccoli rabe will lose considerable volume during cooking. Continuously toss with tongs or a kitchen fork to avoid any browning of the greens. It will take 1-2 minutes to wilt the broccoli rabe.

Add the salt and pepper, toss, and cook approximately 1 minute more. Add the water and cook until tender, about 3-5 minutes. Any water that does not evaporate will blend with the olive oil to create a flavorful juice for the broccoli rabe, and should definitely be served! Garnish with the lemon wedges and a light drizzle of olive oil. Yield: 4 servings