Blanching in salted water before sautéing takes some of the bitterness out of broccoli rabe.
- Kosher salt
- 1 bunch broccoli rabe
- 8 garlic cloves, peeled and thinly sliced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon crushed red pepper flakes, or more to taste
Bring a large saucepan of salted water to a boil. Working in 2 batches, cook the broccoli rabe just until bright green, about 10 seconds. Drain and let cool slightly. Squeeze excess liquid from the broccoli rabe and coarsely chop.
Cook the garlic and 1/4 cup olive oil in a medium skillet over medium heat, swirling the skillet occasionally, until the garlic is just beginning to brown around the edges, about 3 minutes. Add the broccoli rabe and red pepper flakes and cook, tossing occasionally, until tender, 6 to 8 minutes; season with salt. Serve broccoli rabe drizzled with more olive oil.
Serves 4 — Recipe from bonappetit.com