| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Broccoli rabe,; washed with large stems removed |
| 1/4 |
c |
Extra virgin olive oil,; more for drizzling |
| 1/3 |
ts |
Dried red pepper flakes |
| 2 |
ts |
Finely minced garlic |
| 3/4 |
c |
Water |
| 1/2 |
ts |
Kosher salt |
| 1/8 |
ts |
Freshly ground black pepper |
| 4 |
|
Lemon wedges |
INSTRUCTIONS
Separate the leaves from the florets of the broccoli rabe. Tear the largest
leaves into 2-3 inch pieces.
In a 3-quart saucepan or skillet large enough to hold all the broccoli
rabe, combine the olive oil, garlic, and red pepper flakes. Cook over
moderately high heat for about 45 seconds to flavor the oil, but do not
allow the garlic to brown. Add the broccoli rabe. There will be a lot in
the pan but the broccoli rabe will lose considerable volume during cooking.
Continuously toss with tongs or a kitchen fork to avoid any browning of the
greens. It will take 1-2 minutes to wilt the broccoli rabe.
Add the salt and pepper, toss, and cook approximately 1 minute more. Add
the water and cook until tender, about 3-5 minutes. Any water that does not
evaporate will blend with the olive oil to create a flavorful juice for the
broccoli rabe, and should definitely be served! Garnish with the lemon
wedges and a light drizzle of olive oil.
Yield: 4 servings
Recipe By :CHEF DU JOUR MICHAEL ROMANO SHOW#CJ9267
Posted to MC-Recipe Digest V1 #298
Date: Tue, 12 Nov 1996 08:49:38 -0500
From: Meg Antczak <meginny@frontiernet.net>
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