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Bring a large pot of water to a boil and salt lightly. Trim the tough lower stems from the broccoli rabe and discard. Chop the tops and remaining stem into 2-inch pieces; you should have about 4 quarts of florets, leaves and stems. Drop the broccoli rabe inot the boiling water and cook until tender, about 2 to 3 minutes, drain.
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Heat the oil in a large saute pan and add the broccoli rabe, garlic and 1/4 teaspoon of salt and a pinch each of pepper and red pepper flakes. Cook for 2 or 3 minutes over medium heat, using metal tongs to toss the greens. Adjust the seasoning witj salt and red pepper flakes.
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Cooking Tip: We always parboil the broccoli rabe before we saute it, unless it's very young and tender. It may seem like an extra step, but it actually speeds the cooking time (just leave it in the colander), so it's ready to saute at the last minute.
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... an excerpt of:
"Everyday Greens" (Scribner)
click on the cover to see it at Amazon.com
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This recipe is provided courtesy of:
Your radio home for food, fun and friends.
Reprinted with permission.
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(1 vote)
