Broccoli Rabe with Garlic and Red Pepper Flakes
Blanching in plenty of salted water before further cooking helps remove bitterness and makes broccoli rabe tender.
A cookbook recipe exclusively for ATK Essential members from Tasting ItalyGather Your Ingredients
Before You Begin
Using a salad spinner makes easy work of drying the cooled blanched broccoli rabe. This recipe can be turned into a main course pasta dish. Increase the oil to 4 tablespoons and toss the broccoli rabe with 1 pound of pasta, cooked al dente. Season to taste with salt and ground black pepper, and serve with grated Parmesan cheese.
Instructions
1.
Bring 3 quarts water to boil in large saucepan. Stir in broccoli rabe and salt and cook until wilted and tender, about 2 1/2 minutes. Drain broccoli rabe and set aside.
2.
Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge broccoli rabe to stop the cooking process. Drain again; squeeze well to dry.
3.
Heat oil, garlic, and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched broccoli rabe, and cook, stirring to coat with oil, until heated through, about 1 minute. Season to taste with salt; serve immediately.
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