Description
Ina Garten’s broccoli rabe sings with garlic and red pepper flakes, creating a classic Italian side dish that sizzles with Mediterranean flair. Robust flavors and simple ingredients combine to deliver a restaurant-quality experience you can easily master in your own kitchen.
Ingredients
Scale
Main Ingredients:
- 1 bunch broccoli rabe, trimmed
- 4 cloves garlic, thinly sliced
Seasonings:
- 2 tablespoons (30 milliliters) olive oil
- ¼ teaspoon (1.25 milliliters) red pepper flakes (optional)
- Salt and pepper to taste
Garnish:
- 1 lemon, cut into wedges (optional)
Instructions
- Meticulously trim the woody stems of the broccoli rabe, slicing the stalks into uniform, bite-sized segments approximately 3 to 4 inches (7.5 to 10 centimeters) long.
- Fill a generously sized pot with water, adding a liberal pinch of kosher salt, and bring to a rolling boil over high heat.
- Carefully submerge the prepared broccoli rabe into the boiling water, allowing it to blanch for precisely 2 to 3 minutes until the vegetable transforms into a vibrant emerald green and becomes slightly tender.
- Swiftly remove the broccoli rabe using tongs or a slotted spoon and plunge it immediately into a waiting bowl filled with ice water, effectively halting the cooking process and preserving its crisp texture.
- After 30 seconds, drain the broccoli rabe thoroughly in a colander, then gently pat dry using clean kitchen towels or paper towels to remove excess moisture.
- Select a large, heavy-bottomed skillet and warm of extra-virgin olive oil over medium heat until it shimmers slightly.
- Add thinly sliced garlic and a pinch of crushed red pepper flakes, stirring continuously until the garlic turns a delicate golden brown and becomes fragrant, approximately 1 to 2 minutes.
- Introduce the blanched broccoli rabe to the skillet, seasoning generously with kosher salt and freshly ground black pepper.
- Sauté the vegetables, tossing occasionally, for 5 to 7 minutes until they become completely tender and are evenly coated with the aromatic garlic-infused oil.
Notes
- Rescue the Green: Quickly blanch broccoli rabe in boiling water to mellow its sharp bite, then plunge into ice water to lock in that vibrant emerald color and crisp texture.
- Spice It Up: Sprinkle red pepper flakes for a zingy kick, or experiment with garlic and lemon zest to create a more complex flavor profile that dances on your taste buds.
- Texture Talk: Watch your cooking time like a hawk – broccoli rabe transforms from perfectly tender to disappointingly mushy in mere moments, so keep it brief and bold.
- Liquid Magic: A splash of white wine or chicken broth while sautéing can elevate the dish from simple to spectacular, adding layers of depth and moisture.
- Pan Perfect: Use a wide skillet to ensure each leafy green gets equal love from the heat, preventing steaming and promoting that delightful slight char that brings out incredible flavor.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 130 kcal
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg