Sautéed Broccoli Rabe
Serves 4 to 6.
Note: To make ahead, broccoli rabe can be blanched, cooled, drained and refrigerated up to 4 days. From Ellie Krieger.
• 2 tbsp. sea salt, plus 1/2 tsp.
• 1 large bunch broccoli rabe (about 1 lb.)
• 3 tbsp. olive oil
• 1 large clove garlic, thinly sliced
• Generous pinch crushed red pepper flakes
Bring a large pot of water to a boil over high heat. Add the 2 tablespoons of salt, if using. Fill a large mixing bowl with cool water and ice cubes. Line a large plate with a few layers of paper towels.
Trim off and discard about an inch from the ends of the broccoli rabe stems, then add the vegetable to the boiling water. Once the water returns to a boil, cook for 1 minute, then use tongs to transfer broccoli rabe to the ice-water bath just long enough to cool it completely. Transfer to the plate.
Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the garlic and cook for about 30 seconds, stirring until it is just beginning to turn golden. Add blanched broccoli rabe, remaining 1/2 teaspoon of salt and crushed red pepper flakes; cook for 2 minutes, stirring frequently, until the vegetable is warmed through and tender. Serve warm.
Nutrition information per serving of 6:
Calories 80 Fat 7 g Sodium 200 mg
Carbohydrates 3 g Saturated fat 1 g Total sugars 0 mg
Protein 2 g Cholesterol 0 mg Dietary fiber 0 g