22 minutes
A simple and flavorful dish featuring tender broccoli rabe sautéed with garlic and a hint of chili.
Broccoli Rabe, cut into 1-inch ribbons
0 lb
tablespoons
Dried Cayenne Pepper, sliced coarse
each
Garlic Clove, coarsely chopped
each
to taste
tablespoons
1. Prepare Broccoli Rabe
Cut off and discard the woody parts of the broccoli rabe. Slice the stems into ½-inch pieces and the leafy parts into 1-inch ribbons. Wash the greens in cold water and drain them well.
2. Heat Olive Oil and Add Aromatics
Heat 3 tablespoons of olive oil in a wide sauté pan over medium heat. When the oil is hot, add the sliced cayenne pepper or chile flakes and the coarsely chopped garlic. Stir them once to release their flavors into the oil.
3. Cook Broccoli Rabe
Toss in the broccoli rabe and season it with a pinch of salt. Stir occasionally and let the broccoli rabe cook for about 4 to 12 minutes, depending on your desired tenderness. If the pan gets too dry, add a splash of water to keep everything moist.
4. Finish and Serve
Just before serving, stir in 1 tablespoon of extra-virgin olive oil for a final touch of richness. Serve immediately.
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