Blanching tames the bitter bite of broccoli rabe without robbing it of its addictive spiciness: A quick dip in salted water makes it more palatable and tender, so that it cooks quickly in the skillet.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring a large saucepan of salted water to a boil. Working in 2 batches, cook broccoli rabe just until bright green, about 10 seconds. Drain and let cool slightly. Squeeze excess liquid from broccoli rabe and coarsely chop.
Step 2
Cook garlic and ¼ cup oil in a medium skillet over medium heat, swirling skillet occasionally, until garlic is just beginning to brown around the edges, about 3 minutes. Add broccoli rabe and red pepper flakes and cook, tossing occasionally, until tender, 6–8 minutes; season with salt. Serve broccoli rabe drizzled with more oil.
