Good. After boiling the broccoli, I would not squeeze water out of them completely. Recipe results too dry. http://casa-giardino.blogspot.com
Sautéed Broccoli Rabe with Garlic and Chiles (Rape Fritte)
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.
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- Calories: 109
- Calories from fat: 77%
- Protein: 3.5g
- Fat: 9.3g
- Saturated fat: 1.3g
- Carbohydrate: 6.1g
- Fiber: 0.1g
- Sodium: 146mg
- Cholesterol: 0.0mg
- 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
- 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.
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