This is the way broccoli rabe was meant to be cooked. This goes great with a nice steak or fish. Serve with crusty Italian bread and some good vino. The best part is dipping the crusty bread in those juices. Buon appetito!
Ingredients
- 1 bunch broccoli rabe , ends trimmed
- 2 tablespoons olive oil , divided
- 1 clove garlic , very thinly sliced
- 0.25 teaspoons red pepper flakes
- 3 tablespoons water
- 0.25 teaspoons kosher salt
Instructions
-
1
Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
-
2
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
-
3
Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.
Nutrition Facts
Per serving
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