In this vibrant green dish, the bitterness of broccoli rabe comes in second place to the sweetness of the peas and the comforting familiarity of olive oil and garlic.
Recipe information
Total Time
20 min
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Trim stem ends from broccoli rabe and discard. Cut remainder crosswise into 1 1/2-inch pieces.
Step 2
Cook broccoli rabe and peas in a 4- to 6-quart pot of boiling salted water until broccoli rabe is wilted and stems are crisp-tender, 2 to 3 minutes. Drain well in a colander.
Step 3
Heat oil with garlic in a 12-inch heavy skillet over moderately high heat, turning garlic frequently, until garlic is golden, 1 to 2 minutes, then discard garlic.
Step 4
Add broccoli rabe, peas, salt, and pepper to skillet and sauté, stirring, until well coated with garlic oil, about 2 minutes.
