Broccoli Rabe with Garlic
Ingredients
- 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
Instructions
- 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
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
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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.
Dave says
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.