| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
October 199 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Broccoli rabe |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Water |
| 1 1/2 |
ts |
Sherry vinegar* |
INSTRUCTIONS
*available at specialty foods shops and some supermarkets
Discard any yellow leaves and hollow or coarse stems from broccoli
rabe. Cut off top 5 inches of broccoli rabe and reserve remaining
stems for another use.
In a large heavy skillet heat oil over moderately high heat until hot
but not smoking and saute broccoli rabe, stirring occasionally, until
crisp-tender, about 4 minutes. Add water and cook, covered, 2
minutes, or until tender.
Remove skillet from heat and stir in vinegar and salt and pepper to
taste.
Serves 2.
Gourmet October 1994
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