Broccoli rabe is first boiled to eliminate some of its bitterness, then it's stir-fried with an aromatic combination of ginger, garlic, and sesame oil. Serve hot or at room temperature atop an Asian noodle salad or alongside steaks or roast chicken.
1 1/2 pounds broccoli rabe (rapini), cut into 2-inch pieces
1 tablespoon canola oil
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 1/2 teaspoons dark sesame oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
How to Make It
Cook broccoli rabe in boiling water 3 minutes or until crisp-tender. Drain and plunge into ice water; drain well.
Heat canola oil in a large skillet over medium-high heat. Add broccoli rabe, ginger, and garlic to pan; stir-fry 2 minutes or until thoroughly heated. Remove from heat; stir in sesame oil, salt, and pepper.
I used broccoli, because that's what I had on hand. I'm not crazy about broccoli - mostly I eat it because it's healthy, not because it's tasty. This was good! A nice side veg when you're making an Asian meal. Quick and easy to prepare and doesn't require a lot of exotic ingredients. Will definitely make again.
Yum! It's a bit of work with the ice water plunge when youâre orchestrating a meal with several other dishes cooking, but it's so scrumptious I couldn't care less. I've had to double the recipe because my honey will eat 2 or more portions himself.