Thursday, August 11, 2005
Broccoli Rabe with Garlic and Olive Oil
Source: The Good Carb Cookbook
Yield: 5 servings
1 pound broccoli rabe
3-4 teaspoons extra-virgin olive oil
2-3 teaspoons crushed garlic
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Grated Parmesan cheese (optional)
1. Rinse the broccoli rabe with cool water and shake off excess water, but do not dry. Cut off about 1 1/2 inches from the bottoms to remove tough stem ends. Cut the broccoli rabe into 1-inch pieces and set aside. (There should be about 8 cups.)
2. Place 2 tablespoons of water in a large, deep nonstick skillet and add the broccoli rabe. Place the skillet over medium-high heat and cook, tossing frequently, for several minutes or until the leaves are wilted and the stems are crisp-tender. Periodically place a lid over the skillet if it becomes too dry. Add a little water to the skillet during cooking if necessary, but only enough to prevent scorching. (Note that if you prefer a milder flavor, you can cook the broccoli rabe in a large pot of boiling water for about 2 minutes, or until crisp-tender. Then drain the broccoli rabe and toss it with the sautéed garlic and olive oil in step 3.)
3. Push the broccoli rabe to one side of the skillet and add the oil and garlic. Sauté the garlic in the oil for a few seconds or just until it smells fragrant and begins to turn color. Remove the skillet from the heat and sprinkle the salt and pepper over the top. Toss the broccoli rabe to coat with the oil and garlic. Serve hot, topping each serving with a sprinkling of Parmesan cheese, if desired.
I talked about this recipe HERE.