Prep 10 mins
Cook 5 mins
A delicious way to serve an unusual vegetable. Makes a great side dish for fish Blanch the greens in boiling water before sauteeing to reduce the bitterness.
- 1 bunch broccoli rabe
- 3 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 3 quarts water
- Bring water to boil in a 3.5 quart saucepan.
- Wash broccoli rabe and remove stems.
- Blanch greens in boiling water for two minutes, then drain and set aside.
- In the same saucepan, place the olive oil, garlic and shallots. Saute until garlic is transparent.
- Add the greens and salt. Saute for five minutes.
Great, easy recipe. The only thing I did differently is I didn't boil the Broccoli Rabe. It came out fantastic!
Well, I have cooked this as posted a couple of times, and I was going to give it 4 stars "loved it." The shallot really makes the difference, adding a bit of sweetness. But, being inspired by this, I went further and adapted it to what I personally feel is a 5-star recipe: Cut an inch off the bottom of the rabe, chop, and blanch 2 minutes after the water comes to a boil again. In the oil, saute 1/3 cup(!) of shallots until softened. Make a clear space in the bottom of the pan, and add the garlic with 1 T water; cook until softened, adding more spoons of water as necessary, taking care not to let the garlic brown. Add the greens plus 1/3 cup double-stregnth chicken bullion, and cook a few minutes until hot. So, thank you, aspiring gourmet, for elevating a classic rabe dish with the shallots! P.S. I am able to get shallots inexpensively at an Asian market.