Bringing fresh, locally-grown organic produce to the Kensington and Windsor Terrace neighborhoods in Brooklyn
Monday, June 4, 2012
Recipe: Braised Broccoli Rabe
Braised Broccoli Rabe
This is a foolproof – and so simple – recipe for this week's broccoli rabe. It’s adapted from Mario Batali’s Molto Italiano, and is my go-to side dish for broccoli rabe when I just don’t have the time to stand over the stove.
3 tablespoons olive oil
1 clove garlic, coarsely chopped
1 teaspoon hot red pepper flakes
1 bunch broccoli rabe, trimmed and washed well but NOT dried
In a deep pot (large enough to hold the broccoli rabe), heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until the garlic softens a bit, about 3 minutes (make sure the garlic doesn’t burn – if it starts looking too brown, pull the pot off the heat for a minute).
Then, add the still wet broccoli rabe to the pot, give a stir, and cover the pot tightly. Cook until the broccoli rabe is tender, about 20 to 30 minutes (no need to check on it frequently). Salt to taste or add some chopped black olives and serve hot.