Garlicky Broccoli Rabe
This simple dish is the perfect vegetable to serve alongside a rich stew, or as part of a family-style Italian feast. The process of blanching — briefly cooking the broccoli rabe in boiling water, followed by a dip in an ice bath — preserves the vegetable’s bright green color and pleasant bite. A quick toss in the fry pan with garlic and olive oil adds an extra boost of flavor.
Ingredients:
- 2 bunches broccoli rabe, tough stems removed
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 6 garlic cloves, thinly sliced
- Kosher salt and freshly ground pepper
- 1/2 lemon
- Red pepper flakes, optional
Directions:
Bring a large pot of salted water to a boil. Fill a large bowl two-thirds full with ice water. Add the broccoli rabe to the boiling water and cook for 2 minutes. Drain the broccoli rabe and immediately plunge it into the ice water. When the broccoli rabe is cool, drain and pat it dry with paper towels.
In a large fry pan, warm the olive oil over medium-high heat until it begins to shimmer. Add the garlic and cook until lightly browned and fragrant, about 2 minutes.
Add the broccoli rabe and cook, tossing occasionally, until tender, about 4 minutes. Season with salt and pepper, and squeeze the juice from the lemon over the broccoli rabe. Sprinkle with red pepper flakes, if desired, and serve immediately. Serves 6.
Williams Sonoma Test Kitchen
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