Garlicy Broccoli Rabe

Hi,

I'm a huge fan of broccoli rabe. For some reason it's impossibly expensive at my usual grocery store. But at Produce World in Chicago, it is decidedly affordable. So whenever I'm in Chicago visiting my mom one of my first stops is Produce World for a huge bunch of broccoli rabe.

Bunch of broccoli rabe (bc)

I usually clean the bc in a huge pot of water. Just unbundle the bc and fill the pot, swish the bc around and lift it out. Usually that's enough to clean it. Place the bc in a large heavy frying pan. I usually rearrange the stems and tops to face the same way. Add, an inch or so of water, cover and turn the heat on high. When the water starts to simmer, using tongs rotate the bc around so all cooks at the same time. When the bc is just starting to turn bright green, remove it from the water and place on a cutting board, be careful of the hot water and pan. Drain the water and cut the bc up into 2-3 inch lengths.

2 tablespoons olive oil
1 teaspoon crushed red pepper
2 cloves garlic, minced

Add the olive oil garlic, and red pepper to pan, heat until oil is hot. Add the bc back into the pan and heat until the bc is cooked with a bit of firmness to it. Salt and pepper to taste.

The broccoli rabe is a bit bitter and goes along with the sweet maple salmon. It's also good to add into an omelet, so if you have some left you'll be able to eat it because if keeps well.

Hope you enjoy these! You can also prepare kale, brocolli, and green beans like this as well.

Hugs,
Mameekosan