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Sautéed Broccoli Rabe with Garlic and Olive Oil

Source and licence

"Sautéed Broccoli Rabe with Garlic and Olive Oil" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Saut%C3%A9ed_Broccoli_Rabe_with_Garlic_and_Olive_Oil, revision 4505804), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Saut%C3%A9ed_Broccoli_Rabe_with_Garlic_and_Olive_Oil&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4505804

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Remove any tough or damaged outer leaves from the broccoli rabe. Peel the thick, lower stems, and tear the rabe into large pieces. Wash in cold water until all dirt is removed.
  2. Blanch the broccoli rabe in several quarts of salted, boiling water, until bright green and leaves are tender, about 2–3 minutes. Remove from the hot water and immediately shock in ice water to stop the cooking process. Drain well and set aside.
  3. Meanwhile, heat the extra-virgin olive oil in a sauté pan over medium heat. Add the garlic and crushed red pepper. Sauté the garlic until brown. Add the broccoli rabe to the pan and toss to coat with the garlic/pepper mixture and heat through. Season to taste with salt and freshly ground black pepper, if desired.