Broccoli Rabe with Garlic
- 1 bunch broccoli rabe, trim off tough stems on bottom
- 2 tablespoons olive oil
- 10 garlic cloves
- ¼ teaspoon celtic sea salt
- ¼ teaspoon ground black pepper
- Heat oil in a large cast iron skillet
- Add garlic to skillet and cook over medium heat until lightly browned, a few minutes
- Add broccoli rabe to skillet, and cook until wilted
- Sprinkle with salt and pepper
- Transfer to a bowl and serve
I planted a little row of broccoli rabe in our front yard and got a descent harvest from it in June. It bolted though and now I have replanted another crop, and hopefully I will get more. Another wonderfully bitter green is dandelion, though I don’t like it as much as I do my broccoli rabe.
What is your favorite green and how do you like to prepare it?
What is your favorite flavor? In Ayurveda we were taught that there are 6 flavors –bitter, sweet, sour, salty, pungent and astringent. It’s odd living in a culture that places so much emphasis on sweet and salty, when there are 4 other important flavors.
John Reilly says
I just started cooking this recipe. Wish me well. Cooking on medium low right now. Will increase heat shortly. We see how this makes up. My 1st real adventure being a single & a Single bachelor…
John, thanks for you fantastic comment –wishing you well as you dive into bachelor cooking. I hope you’ll stop back by and keep me posted on how you fare :-)
Hi, Elena. Another Italian here who believes you need to Blanche the rapini before it hits the oil. It improves the flavor dramatically and keeps it bright green.