Broccoli Rabe (bitter broccoli)

 

 

 Truly a favorite of everyone. Always a request; I use rabe as a side dish or a complimentary finish to Italian sausage. Leftovers are awesome with scrambled eggs as well. Very rarely am I lucky to have leftovers; I can barely keep them around just cooked, especially if a loaf of fresh bread is handy.

 

Needed

 

2 bunches of broccoli rabe

1/2 cup olive oil

6 garlic cloves peeled

salt & pepper to taste

1/4 tsp crushed red pepper

 

Normally I cut the rabe first; no sense in washing as most of the outer leaves are removed; cut the stem after the first leaf….some people would think this a waste but the flavor is in the flower and stem, not the leaf. At the tip of the cut stem I cross the stem with a light incision. next a thorough rinse . I use a large Colander for total saturation.

Pre-heat  1/2 of the oil & garlic in a large pan; shake off excess water from rabe but, do not pat dry……carefully place in hot oil – the water will create quite a splash ; it’s momentary. Saute on medium heat approximately 6 – 8 minutes; adding salt pepper and crushed red pepper and remaining oil. The rabe should maintain its bright color, not to be overcooked. I prefer to let them set awhile covered.

 

“the bitter end’

add remaining oil

We have a fabulous Italian market here ‘Cugino’s they  actually fly in bread from Tribecca! Homemade sausage is one of their specialties. I so enjoy the rabe over sausage.In the event of last-minute company arriving;  the option of mixing in pasta works very well.

Enjoy!

 

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