Quick and easy, sautéed Broccoli Rabe is a healthy side dish that's not lacking in the flavor department. Earthy, bright and punchy, this is a great side for so many recipes.
Course: Side Dish, vegetable
Keyword: broccoli rabe, rapini
2bunches broccoli rabe
5-7cloves of garlicthinly sliced
1tspfresh ground pepper
Bring a large pot of salted water to a boil over high heat. Prepare the water bath by filling a large bowl with ice water.
Cut off and discard the tough ends of the broccoli rabe. Cut the broccoli rabe into 2 inch pieces, if desired, and transfer to a colander. (You can leave the broccoli rabe in long pieces as I did in the photos but it's easier to eat if you cut it up before hand.)
Rinse and drain the broccoli rabe. Transfer the broccoli rabe to the boiling water and cook for 2-3 minutes until bright green in color.
Using a slotted spoon, transfer the broccoli rabe to the ice bath and allow to cool for 2-3 minutes. Pat dry with a paper towel.
Heat the olive oil in a large skillet over medium heat until shimmering. Turn the heat to low and add the garlic. Cook for 1 minute.
Add the broccoli rabe to the pan and cook for 3-4 minutes, tossing occasionally to coat with the garlic and oil. Season with salt and pepper tossing to coat.
Season with crushed red pepper, lemon juice or parmesan cheese, if desired. Serve immediately.
Raw broccoli rabe can be stored in the refrigerator in a loose plastic bag lined with paper towels to prevent condensation from forming. It's best used within 3 days.Cooked broccoli rabe will stay fresh in an airtight container, refrigerated, for up to 4 days.