Broccoli rabe is chopped and sauteed in olive oil and seasonings.
Broccoli Rabe, also called Rapini, is a vegetable that is closely related to the turnip. The vegetable has spiked leaves with a green bud or "head" that looks similar to broccoli. The flavor of broccoli rabe is slightly bitter and nutty. A common way of preparing it is to saute it in a pan with garlic, salt and olive oil. Cooked this way, it makes an excellent side dish for meats such as pork chops or steak.
Instructions
1. Wash the broccoli rabe under a steady stream of cold water and chop about 1 inch off the bottom stems. Coarsely chop the tops and stems.
2. Bring a pot of water to a boil on the stove. Add the broccoli rabe to the water and let it cook for about three minutes.
3. Transfer the broccoli rabe from the pot of boiling water to a bowl of ice, using a slotted spoon. Allow the rabe to cool for two to three minutes. Drain it into a colander and remove the ice.
4. Wrap the broccoli rabe in paper towels and put it in a resealable plastic bag. Refrigerate it for 12 to 24 hours before proceeding with the cooking process.
5. Remove the broccoli rabe from the refrigerator about one to two hours before you plan to saute it. Proceed when it warms to room temperature.
6. Slice your garlic cloves thinly.
7. Pour 1/3 cup of olive oil into a 12-inch nonstick skillet. Warm the oil on medium heat. Cook the garlic in the oil. Keep tossing it in the pan to coat it with oil.
8. Add the broccoli rabe to the garlic after the garlic has cooked for three to five minutes. Continuously toss the contents of the skillet to keep the rabe and garlic coated in the oil.
9. Remove the skillet from the heat after the broccoli rabe is cooked through, about three to five minutes.
10. Sprinkle the contents of the skillet lightly with salt and pepper. Toss the contents of the skillet so the salt and pepper evenly coat broccoli rabe.
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