Blanching tames the bitter bite of broccoli rabe without robbing it of its addictive spiciness: A quick dip in salted water makes it more palatable and tender, so that it cooks quickly in the skillet.
Ingredients
4 servings
1
8
¼
½
Preparation
Step 1
Bring a large saucepan of salted water to a boil. Working in 2 batches, cook broccoli rabe just until bright green, about 10 seconds. Drain and let cool slightly. Squeeze excess liquid from broccoli rabe and coarsely chop.
Step 2
Cook garlic and ¼ cup oil in a medium skillet over medium heat, swirling skillet occasionally, until garlic is just beginning to brown around the edges, about 3 minutes. Add broccoli rabe and red pepper flakes and cook, tossing occasionally, until tender, 6–8 minutes; season with salt. Serve broccoli rabe drizzled with more oil.
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Reviews (6)
Back to TopDelicious! I added a little lemon juice at the end.
Anonymous
Michigan
4/8/2020
You need to SHOCK the broccoli rabe after you've blanched it in order to preserve the gren.
UDregs
4/21/2019
This is not a review. I want to make this, but what is a bunch broccoli rabe equal to? Every grocery store packages theirs differently.
Redmond, WA
4/21/2019