Stolen from WholeFoods web-page. Say what you like about WholeFoods, I feel great when I shop there! Broccoli rabe (pronounced "robb") is a non-heading variety of broccoli with long, thin leafy stalks topped with small florets. Sometimes referred to as rapini, broccoli raab, or broccoli di rape, this Italian staple will fit right at home in your holiday kitchen. Here we quickly boil and then sauté the hearty winter green in a little garlic infused olive oil, top it with sea salt and freshly ground pepper and serve with lemon wedge and optionally some grated parmesan. The taste is fresh, simple and let's the spiciness of the rabe come through. we love it, but you may want to serve with a starch that will mellow it out (like mashed potatoes).
Serves 6
2 bunches broccoli rabe
2 tablespoons extra-virgin olive oil
4 medium garlic cloves, peeled and minced
1/2 teaspoon crushed red pepper
freshly ground black pepper
Lemon wedges
grated parmesan (optional)
sea salt, to taste
Boil several quarts of water to boiling. Remove any tough or damaged outer leaves of broccoli rabe. Peel the thick, lower stems from the broccoli rabe. Tear the broccoli rabe into large pieces. Clean the broccoli rabe in a large amount of cold water until all dirt is removed.
When water is boiling, place broccoli rabe pieces in colander and pour boiling water over them to scald. Drain the broccoli rabe 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 browned. Be careful not to burn the garlic! Add the broccoli rabe to the pan and toss to coat with the garlic/pepper mixture and heat through, around 2–3 minutes. Season to taste with salt and freshly ground black pepper, if desired.
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