Broccoli Rabe with Garlic Olive Oil
Serves 430 mins prep40 mins cook
How to cook the super-healthy, delicious Italian greens - broccoli rabe or rapini - with olive oil, garlic and chili pepper.
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What you need
Instructions
0 Bring a large saucepan of water to a boil with 1 tablespoon kosher salt 1 Trim off the lower, thick stems of the broccoli rabe. Cut the remaining green leafy tops and buds into smaller pieces, drop into the boiling water and blanch 30 seconds. Drain and gently squeeze out any excess water. 2 Heat the olive oil in a saute pan over medium heat. Add the garlic, fresh and dried chili and cook for a minute or so, until sizzling and fragrant (but don't brown the garlic). 3 Add the rapini to the pan and toss to coat with the garlicky oil. Remove from heat and season with salt and black pepper. Sprinkle with the pecorino. 4 Serve as a topping for polenta, pasta, or bruschetta.View original recipe