Sauteed Broccoli Rabe With Crushed Red Pepper Recipes

SAUTEED BROCCOLI RABE

Steps:

• Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.
• Coat a large saute pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).

SAUTEED BROCCOLI RABE

Steps:

• Saute garlic and broccoli rabe in oil over medium heat. Cover to steam until wilted.

SAUTEED BROCCOLI RABE

Steps:

• Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.

ERIC RIPERT'S SAUTEED BROCCOLI RABE

Steps:

• Heat olive oil in a medium skillet over medium heat. Add garlic and cook, stirring, until golden.
• Add broccoli rabe and 1 cup water; season with red pepper flakes, salt, and pepper. Cook, stirring occasionally, until water has evaporated and broccoli rabe is tender. Serve immediately.