Description
This is the way broccoli rabe was meant to be cooked. This goes great with a nice steak or fish. Serve with crusty Italian bread and some good vino. The best part is dipping the crusty bread in those juices. Buon appetito!
Ingredients
- 1 bunch broccoli rabe, ends trimmed
- 2 tablespoons olive oil, divided
- 1 clove garlic, very thinly sliced
- ¼ teaspoon red pepper flakes
- 3 tablespoons water
- ¼ teaspoon kosher salt
Instructions
- Cut thick
- lower stems off broccoli rabe and peel. Reserve florets and leaves.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil
- garlic
- and red pepper flakes; saute until fragrant
- about 45 seconds. Add stems; saute until coated with oil
- about 45 seconds. Pour in water; continue cooking until stems are mostly tender
- 3 to 4 minutes. Stir in florets
- leaves
- and salt. Cover skillet and cook until tender
- about 5 minutes.
- Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4