Sometimes you see broccoli rabe cut into little pieces, but I like to serve the whole stems with the leaves attached. If you peel and trim them the way I describe below, the stalks will cook at about the same rate as the leaves. Broccoli rabe is a vegetable I like al dente. By that I don’t mean really crunchy, but with some texture left to it.
With a paring knife, pull the little piece of nicked skin toward you to partially peel the stem.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
To trim the broccoli rabe, first cut off any wilted or yellow leaves and the tough ends of the stems. Then, holding a stem with the florets in hand, nick a little piece of the end of the stem with a paring knife and pull the little piece of the skin toward you, peeling the stem partially. Continue working your way around the stem until it is peeled. As you peel the stem, some of the large, tough outer leaves will also be removed; discard those as well. Repeat with the remaining stems. Wash the trimmed broccoli rabe in a sinkful of cold water, swishing the stems gently to remove all dirt from between the leaves. Let the leaves sit a minute or two undisturbed, to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands or a large skimmer. Drain in a colander.
Step 2
Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 1 minute. Carefully lay the broccoli rabe into the oil and season lightly with salt and 1/4 teaspoon crushed red pepper. Stir and toss to distribute the seasonings.
Step 3
Pour 1/4 cup water into the skillet and bring to a boil. Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender, about 10 minutes. Taste, and season with additional salt and crushed red pepper if necessary. Serve hot.
