Italian
Italian Broccoli Rabe
Vivid broccoli rabe with tender florets, resilient stems, pale-gold garlic, fruity olive oil, and a restrained spark of chile.
4 servings · 15 minutes prep · 12 minutes cook
Ingredients
Broccoli rabe
- 2 medium bunches (1½ lb before trimming), Medium bunches; weight is before trimming
- 3 quarts, For blanching
- 1 tbsp plus ¼ tsp, divided, Diamond Crystal kosher salt; 1 tbsp for the blanching water and ¼ tsp for finishing
Garlic and chile oil
- ¼ cup
- 5 medium cloves (about 1½ tbsp), Thinly sliced
- ½ tsp
Directions
Prepare and blanch the broccoli rabe
- Bring the water to a vigorous boil in a 5- to 6-quart {{tool:large-pot}}. Stir in 1 tbsp of the kosher salt.
- Meanwhile, rinse the broccoli rabe thoroughly, paying particular attention to the clustered florets. On a {{tool:cutting-board}}, use a {{tool:chef-knife}} to trim and discard only the dry bottom ½ inch of each stem. If any stems are thicker than ½ inch, peel away their tough outer layer with a {{tool:vegetable-peeler}}. Cut the stems crosswise into 2-inch lengths, keeping the thicker lower stems separate from the leafy tops and florets.
- Add the thick stem pieces to the boiling water and cook for 1 minute. Add the leafy tops and florets, press them below the surface with {{tool:tongs}}, and boil for 1 to 2 minutes more. The leaves should be vivid green and wilted, while the thickest stem should be tender enough to pierce with the tip of the {{tool:chef-knife}} but retain a slight bite. Do not cook until completely soft.
- Drain immediately in a {{tool:colander}}. Shake well, then spread the broccoli rabe loosely in the colander for 2 minutes so excess steam and water can escape; if the colander is too small, use an optional {{tool:rimmed-baking-sheet}} instead. Do not rinse or chill it; retaining some heat helps it absorb the seasoned oil.
Sauté with garlic and chile
- Heat the extra virgin olive oil and garlic cloves in a 12-inch {{tool:large-skillet}} over medium-low heat. Cook, stirring frequently, for 2 to 3 minutes, until the garlic is fragrant and pale gold at the edges. Add the crushed red pepper flakes and cook for 15 seconds. Do not let the garlic turn brown, which would compound the vegetable’s bitterness.
- Add the drained broccoli rabe and the remaining ¼ tsp kosher salt. Raise the heat to medium-high and toss with {{tool:tongs}} until every piece is coated with the garlic oil. Sauté for 3 to 5 minutes, turning frequently, until the leaves are glossy, the florets are tender, and the thickest stems yield easily when bitten without becoming mushy. Any water in the skillet should have evaporated; the finished greens should be moist with oil rather than wet.
- Taste a stem and a leafy piece together. The flavor should be savory and garlicky with a clean, pleasant bitterness and gentle chile heat. Transfer to a warmed serving dish, spooning the garlic and oil from the skillet over the top. Serve hot or warm.
