Broccoli Rabe Saute
The Washington Post, May 21, 2008
Chef on Call
- Course: Side Dish
- Features: Fast, Meatless
Summary:
Take care not to serve broccoli rabe (rapini) with a main course too delicate to stand up to this green's mustardy, slightly bitter flavor.
2 servings
Ingredients:
- 2 tablespoons olive oil
- 2 medium cloves garlic, cut into very thin slices
- Pinch crushed red pepper flakes
- 2 bunches broccoli rabe, washed, stems removed (1 1/2 pounds)
- Salt
- Freshly ground black pepper
Directions:
Heat the olive oil in a large skillet or saute pan over medium heat. Add the garlic and crushed red pepper flakes; stir to combine. Reduce the heat to low and cook, stirring often, for about 2 minutes, being careful not to let the garlic burn. Add the broccoli rabe in 2 batches and cook, stirring occasionally, for 4 to 6 minutes, until just wilted and tender. Season with salt and pepper to taste; serve hot.
Recipe Source:
From chef Rob Klink at the Oceanaire Seafood Room downtown.
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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(Len Spoden for The Washington Post)
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