Sauteed Broccolli Rabe
Sauteed Broccoli Rabe: Add some bold Italian flavor to your dinner table. The recipe doubles easily.
For 4 Person(s)
For the Rabe:
- 4 pounds broccoli rabe (rapini)
- 2 tablespoons lightly toasted pinoli or pine nuts, toasted (optional)
- 1/4 cup extra virgin olive oil
- garlic cloves, chopped
- 1/2 teaspoon crushed red pepper flakes
- In a large pot (6-8 quart size), fill 3/4 way with cold salted water. Bring water to a boil.
- While water is coming to a boil, trim the large woody portions of the stems from the broccoli rabe. Place large bunches into the boiling water.
- Blanch the broccoli rabe until crisp tender, about 2 to 3 minutes per bunch.
- Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.
- Heat the olive oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and sauté until the garlic is golden, about 1 minute.
- Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes.
- Season with salt, to taste.
- Serve immediately tossing the broccoli rabe with the toasted pine nuts, is a matter of taste.
- You can also serve with rigatoni, ziti or your favorite pasta.
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