Sautéed Broccoli Rabe with Garlic and Chiles (Rape Fritte)

Sautéed Broccoli Rabe with Garlic and Chiles (Rape Fritte) Recipe
Lisa Romerein
Despite its name, broccoli rabe is botanically closer to turnip greens than to broccoli. Prep and Cook Time: 50 minutes. Notes: Buy broccoli rabe with firm green florets that show no sign of yellowing. Blanching the vegetable before sautéing removes some of its natural bitterness.

Yield:

Makes 8 servings

Recipe from

Sunset

Nutritional Information

Calories 109
Caloriesfromfat 77 %
Protein 3.5 g
Fat 9.3 g
Satfat 1.3 g
Carbohydrate 6.1 g
Fiber 0.1 g
Sodium 146 mg
Cholesterol 0.0 mg

Ingredients

3 pounds whole broccoli rabe
1/3 cup extra-virgin olive oil
8 garlic cloves, peeled and halved lengthwise, if large
2 small dried hot red chiles, such as peperoncini, Thai, or Chinese, torn in half
About 1/2 tsp. kosher salt

Preparation

1. Trim broccoli rabe, removing tough parts of stems and any stems with a hollow core. Split stems (or quarter them if large) so they'll cook at the same rate as the florets. Rinse well.

2. Bring a large pot of water to a boil over high heat. Add broccoli rabe (you may have to add in batches, waiting until some cooks down) and cook until tender, 2 to 5 minutes. Scoop out and set aside about 1/4 cup cooking liquid, then drain broccoli rabe in a colander. Let sit until cool enough to handle, about 15 minutes, then squeeze gently to remove excess moisture.

3. Heat oil in a 12-in. skillet over medium heat. Add garlic and chiles and sauté until garlic is golden, about 1 minute. Add broccoli rabe and 1/2 tsp. salt and toss to coat with oil. Increase heat to high and cook until broccoli rabe is heated through and flavorful, about 5 minutes (if it looks dry, moisten with some of the reserved cooking liquid). Season with salt to taste. Serve hot or at room temperature.

Note: Nutritional analysis is per serving.

Note:

Rosetta Costantino,

December 2007
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