Sauteed Broccoli Rabe With Garlic And Pepper

1. 1

   Rinse the broccoli rabe and trim the end of the stems (an inch or two of the thickest parts).

2. 2

   Slice an inch or so upwards from the bottom of the stem. Slice the thick part of the stem (slice from the bottom, up one inch, slicing lengthwise) then make a quarter turn and slice lengthwise again being careful not to detach from the rest of the plant. This helps the rapini cook more evenly.

3. 3

   Fill a large stock pot with water and bring to a boil. Add salt to the water and then add the broccoli rabe. Boil for three minutes.

4. 4

   Drain the broccoli rabe and immediately submerge into an ice bath to stop the cooking process.

5. 5

   Heat a heavy duty saucepan on medium heat for a couple of minutes. Add the extra virgin olive oil which will bubble slightly. Immediately add the red pepper flakes and sliced garlic. Turn down the heat a bit and saute for about one minute being careful not to burn the garlic.

6. 6

   Add the blanched broccoli rabe to the pan and saute for 3-5 minutes until heated through and fully covered in the oil, red pepper and garlic. At this point you may add some sea salt to taste.

7. 7

   Pour the sauteed broccoli rabe with garlic and pepper onto a serving dish and squeeze fresh lemon juice on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.