Broccoli Rabe Saute

The Washington Post, May 21, 2008

• • 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.

195 calories, 14g fat, 2g saturated fat, n/a cholesterol, 209mg sodium, 15g carbohydrates, 6g dietary fiber, n/a sugar, 6g protein.