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Garlicky Broccoli Rabe
Serves 8
Andrea included this classic Italian contorno, or side dish, in the menu because
"the bitter elements in the broccoli rabe are a perfect foil for a big red wine."
Ingredients 2 bunches broccoli rabe (about 1 3/4 pounds total weight) 1/4 cup olive oil 4 cloves garlic, minced Kosher salt and freshly ground black pepper |
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Trim off and discard the tough stems from the broccoli rabe. Cut the broccoli rabe into 1-inch pieces. Fill a pot with a few inches of water if using a steamer, or about 1/2 inch of water if using a collapsible steamer basket, add the steamer tray or basket (the water must not touch the bottom of the tray or basket), and bring the water to a boil. Add the broccoli rabe, cover, and steam for about 5 minutes, or until tender-crisp. Working in batches, transfer the broccoli rabe to a salad spinner and spin to remove any excess moisture.
In a large skillet, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook, stirring, for about 2 minutes, or until fragrant and beginning to brown. Add the broccoli rabe and cook, tossing, for 5 to 7 minutes, or until heated through and coated with the garlic and oil. Season with salt and pepper.
Transfer to a warmed serving bowl and serve immediately.
