Broccoli Rabe With Garlic

Broccoli Rabe With Garlic, otherwise known as Rapini, is a wonderful green that adds some variation to green veggies for dinner. I like to make broccoli rabe when I crave greens but want to make them fast. You can also squeeze a fresh lemon on these after cooking for additional citrus flavor. Broccoli Rabe tastes great with beef, pork, chicken and fish or is perfect for vegetarians. So, if you are looking for a quick and delicious side, try making Rapini.

Rapini is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine. It is a particularly rich dietary source of vitamin K. Broccoli Rabe is great for healthy eating.

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Ingredients

2-3 bunches of broccoli rabe (sold in the greens section of most large grocery stores) -buy dark green broccoli rabe that shows no sign of yellowing
10 cloves garlic (finely chopped) or you can used 8 teaspoons of minced garlic
1 teaspoon of kosher salt or to taste
1 teaspoon of crushed hot red pepper flakes or to taste
1/4 cup olive oil
1 teaspoon of Spanish paprika
1/2 cup of water

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Supplies

Colander
Cutting board
Sharp knife
Mini chopper
Large deep skillet with lid
Measuring cup and spoons

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Instructions For Broccoli Rabe With Garlic

Start by chopping off the bottom 1/2″ of the broccoli rabe stems, especially the thick stems. Also, separate the large leaves from the stems if they are large.

Then, rinse the broccoli rabe in cold water and place in a colander.

Then, finely chop 10 cloves of garlic (or use minced garlic) and set to the side.

Next, in a large deep pan, saute the garlic for 2-3 minutes in a 1/4 cup of olive oil set to medium-low heat.
Then, add the broccoli rabe to the pan and give it all a stir as best as possible to coat with the olive oil (tongs work well). Just pack it in the pan as it will reduce substantially during the next step.

Now, add a 1/2 cup of water to the pan and cover. Turn heat to medium-high and let the broccoli rabe steam for 3-4 minutes until bright green. Remove lid and season with 1 teaspoon of kosher salt and if desired, a 1/2 teaspoon of red pepper flakes and Spanish Style Paprika.

Then mix the broccoli rabe with a spoon and sauté for 2-3 more minutes or until soft but still firm. Taste and add more seasoning if you think it needs it.