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2 pounds broccoli rabe (rapini), washed with large stems removed
Separate the leaves from the florets of the broccoli rabe. Tear the largest leaves into 2" to 3" pieces.
In a 3-quart saucepan or skillet large enough to hold all the broccoli rabe, combine the olive oil, garlic, and red pepper flakes. Cook over moderately high heat for about 45 seconds to flavor the oil, but do not allow the garlic to brown. Add the broccoli rabe. There will be a lot in the pan but the broccoli rabe will lose considerable volume during cooking.
Continuously toss with tongs or a kitchen fork to avoid any browning of the greens. It will take 1 to 2 minutes to wilt the broccoli rabe.
Add the salt and pepper, toss, and cook approximately 1 minute more. Add the water and cook until tender, about 3 to 5 minutes. Any water that does not evaporate will blend with the olive oil to create a flavorful juice for the broccoli rabe, and should definitely be served! Garnish with the lemon wedges and a light drizzle of olive oil.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1/4 cup extra virgin olive oil, more for drizzling
1/3 tsp. dried red pepper flakes
2 tsp. finely minced garlic
3/4 cup water
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper
4 lemon wedges