Olive Oil and Garlic Sautéed Broccoli Rabe
Serves 4
5 mins prep
10 mins cook
15 mins total
Let me show you the best way to cook broccoli rabe “aglio e olio” style — I want you to experience why this robust, super-green leafy vegetable is so special. All you need are simple ingredients, including extra-virgin olive oil, fresh garlic, and grated pecorino Romano or Parmesan cheese. This one-pan method is foolproof and turns out absolutely delicious!
Yield: About 2 cups cooked greens
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Trim off about 4 inches of the thick stems from the bottom of the broccoli rabe (see these photo steps). Cut the remaining green leafy tops and buds into 3-4-inch long pieces.
Pile the broccoli rabe in a large (10-12-inch) skillet. Sprinkle with ½ teaspoon salt and pour in the water. Cover the pan and place over medium-high heat. Cook 5 minutes to steam the greens.
Uncover the pan. Stir in the olive oil, garlic, and red pepper. Continue cooking 1-2 minutes, until the garlic smells fragrant and all the water is evaporated.
Remove from the heat. Sprinkle the cheese over and drizzle with as much additional olive oil as you like. Serve warm or at room temperature.
