Photo: Oxmoor House 
Hands-on Time
16 Mins
Total Time
16 Mins
Yield
Serves 4 (serving size: about 1 cup)

Broccoli rabe's bitterness is often tempered by fatty sausages. Here, a "red peppered" and salted boiling water treatment brings the vegetable, also known as rapini, to a nearly perfect, pale-ale bitter, where olive oil can enrich without masking. Bay brings essences of clove, eucalyptus, and evergreen to add warmth and fullness to the dish. This vegetable holds well for a day or two in the fridge; just make sure you squeeze out the excess water before storing.

 

How to Make It

Step 1

Combine the 2 quarts of water, the ground red pepper, and the bay leaf in a 4-quart Dutch oven (or similarly sized pot). Bring to a full rolling boil.

Step 2

Set a colander in the sink. Get some tongs ready, too.

Step 3

Put half the trimmed broccoli rabe into the boiling water. Cook for 2 1/2 minutes or until crisp-tender. You'll have to taste it; you can't "see" tender in broccoli rabe.

Step 4

Take the pot and the tongs to the sink, but don't pour out the liquid. grab all of the rabe and place it in the colander.

Step 5

Bring the pot back to the stove. Boil again.

Step 6

Add the rest of the broccoli rabe. Cook for 2 1/2 minutes or until crisp-tender. Now you can drain it. go ahead and dump the whole thing on top of the other broccoli rabe. It'll get warmed up. Find the bay leaf. Discard it.

Step 7

Place the olive oil in a large bowl. Swirl around a bit. Look fancy.

Step 8

Add the garlic and lemon juice to the bowl.

Step 9

Add the hot broccoli rabe to the bowl. Toss to lightly coat in oil and garlic. Sprinkle with salt.

Step 10

Serve with a few shavings of Parmigiano-Reggiano alongside Toasted Penne with Chicken Sausage.

Cooking Light Mad Delicious

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