Broccoli Rabe RecipeWritten by CMP on October 08, 2008
Broccoli Rabe reminds me of winter and of my father. My mother, an excellent cook, rarely made it for him so I'd often prepare a batch when they'd come over for dinner. This is the way he liked it, with lots of garlic and red pepper.
(I'm not really sure why it reminds me of winter).
- 1 Bunch of Broccoli Rabe
- 1/4 Cup of Extra Virgin Olive Oil
- 5-6 Cloves of Garlic, cut into large dice
- 1 Tsp Red Pepper Flakes
- 1 Tsp Kosher Salt
- 1/2 Cup of Water
Trim the bottom 1/2 inch off the broccoli, then rinse to remove and surface dirt and place into colander to drain (it's okay if it doesn't become completely dry).
In a large skillet, place the olive oil, garlic, salt, and pepper flakes. Heat over a medium-high flame until the garlic just starts to brown. Add the broccoli rabe to the pan and, using a tongs, toss to coat with the oil. Add the water to the pan, then cover. Continue to cook, covered, about 10 minutes. Don't over cook - you want the broccoli to retain some firmness.