Sautéed Broccoli Rabe

Name: Sautu00e9ed Broccoli Rabe
Prep time: 5 min
Total time: 20 min
Yield: 6 Servings
Ingredients: 2 Tablespoons extra-virgin olive oil; 4 garlic cloves, coarsely diced; crushed red pepper; 2 bunches Broccoli Rabe, about 2 pounds, bottom 3 or 4 inches of stems trimmed away; 1 cup low sodium, no-fat chicken broth; 2 Tablespoons golden raisins

By Leslie Blythe Italian, Side dish Sautéing

July 25, 2015

Broccoli Rabe, also known as rapini or, “broccoletti” in Rome or “friarelli” in Naples is a common vegetable in the cuisines of southern Italy, especially in Naples. The flavor of rapini has been described as nutty, bitter, and pungent. Rapini is often sautéed with garlic. In Umbria and other Central Italy regions, rapini is sautéed with garlic, chili pepper and guanciale (guanciale is an unsmoked Italian bacon prepared with pig's jowl or cheeks) is a typical side dish for porchetta, grilled pork ribs and sausages and other pork dishes.

Prep: 5 mins
Cook: 15 mins
Yields: 6 Servings

Ingredients

2 Tablespoons extra-virgin olive oil

4 garlic cloves, coarsely diced

crushed red pepper

2 bunches Broccoli Rabe, about 2 pounds, bottom 3 or 4 inches of stems trimmed away

1 cup low sodium, no-fat chicken broth

2 Tablespoons golden raisins

Directions

1Heat garlic and crushed red pepper flakes in oil over medium heat in a large skillet until garlic sizzles in oil. Add the Broccoli Rabe, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.

2Cover and add raisins (if using) and sauté for about 10 minutes. Stir occasionally and remove when the rapini are tender. Serve hot or warm.

Tip:
Normally rapini have a mild bitter taste. To eliminate part of the bitterness blanch them briefly in boiling water before sautéing.

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