Sautéed Broccoli Rabe with Garlic and Olive Oil
Sautéed broccoli rabe with garlic and olive oil is a quick Italian-style side that tames a notoriously bitter green. The rabe is blanched in salted water first, then shocked in ice to hold its bright color, so the final toss in the pan only needs to heat it through. Browned garlic and a little crushed red pepper in the oil give it a sharp, savory edge that suits roasted meats.
Instructions
Pull off any tough or damaged outer leaves from the broccoli rabe. Peel the thick lower stems, tear the rabe into large pieces, and wash it in cold water until no dirt remains.
Bring several quarts of salted water to a boil and blanch the rabe for about 2 to 3 minutes, until the leaves are tender and bright green. Lift it out and plunge it straight into ice water to stop the cooking, then drain well and set aside.
While the rabe blanches, warm the olive oil in a sauté pan over medium heat. Add the garlic and crushed red pepper and cook until the garlic turns brown.
Add the drained rabe to the pan and toss it in the garlic and pepper oil until it is heated through. Season with salt and freshly ground black pepper to taste.
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