Broccoli Rabe Sautéed with Olive Oil and Garlic (Broccoletti all’Aglio e Olio)

From WOI Encyclopedia Italia

"How to Cook Italian" by Giuliano Hazan

Serves 6

INGREDIENTS

• 1 bunch broccoli rabe, about 1 pound • 1 medium garlic clove • Salt • 3 tablespoons extra virgin olive oil • Freshly ground black pepper

DIRECTIONS

Fill a pot with at least 4 quarts of water, place over high heat and bring to a boil. Trim the bottom of the broccoli rabe stems and rinse in cold water. Peel and finely chop the garlic.

Add 1 tablespoon of salt to the boiling water and add the broccoli rabe. Cook until the stems are tender, usually no more than 5 minutes. Drain well in a colander.

Add the olive oil and garlic to a 12-inch skillet and place over medium-high heat. When the garlic begins to sizzle, add the broccoli rabe. Season with salt and pepper and sauté, stirring occasionally, until the broccoli rabe is fully flavored with the olive oil and garlic, about 10 minutes. Serve at once. TIPS

This classic Italian recipe for broccoli rabe (also known as rapini) can be made with broccoli or broccolini as well. When using broccoli, you’ll need to pare away the tough outer part of the stalk. Broccolini only needs to have its stems trimmed.

Preparation time: 25 minutes Total time from start to finish: 45 minutes