Broccoli Rabe is an amazing side dish.
As a kid I made this often with my nonna. She taught me a few tricks.
First cut off about one inch off the ends of each piece of broccoli rabe. They tend to be dry and tough to chew.
Second, she always boiled it first before sauteeing with the olive oil and garlic. She told me that this took away the bitterness. And let me tell you this recipe is so delicious that I can actually eat it as a meal with crusty Italian bread.
So easy and healthy, there is no excuse not to make it. 5 ingredients…that’s it!!!
(Side Dish Serves 6)
2 Heads of Broccoli Rabe – About 13 oz each
½ Cup Extra Virgin Olive Oil
8 Garlic Cloves
⅛ Tsp. Red Pepper Flakes
½ Tsp Salt
Bring salted water to a boil. In a separate sautee pan, heat the olive oil, garlic and red pepper flakes on a low flame. Remove about one inch of the stem off each piece of broccoli rabe. Boil the broccoli rabe for 8 minutes or until the stems become soft. Drain.
Once the garlic is cooked through, use a fork to mash it in the pan. Work the garlic into the oil. Add the broccoli rabe and saute for 5 minutes on a low flame and serve.