Cook The Book: Broccoli Rabe With Chiles And Garlic

1. 1

   Trim the broccoli rabe by cutting off the bottom of each bunch and then separating the leaves from the flower-topped stems. Snap off and discard the thin stems attached to the leaves.

2. 2

   Bring a large pot of salted water to a boil over high heat. Plunge the leaves into the boiling water. When the water returns to a boil, remove the leaves from the pot with a slotted spoon, cool them in ice water, then drain them well in a colander. Add the stems to the boiling water and cook until almost tender, about 2 minutes; then take them out of the pot, cool in ice water, and add them to the colander to drain.

3. 3

   Combine the pepperoncini, garlic, and oil in a large skillet and warm over low heat. When the garlic begins to color, about 2 minutes, add both the broccoli rabe leaves and flower-topped stems to the oil. Gently warm the rabe in the garlic infused oil just until the stems are tender, about 5 minutes. Adjust the seasoning with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.