Sautéed Broccoli Rabe
A classic Italian side dish of blanched and sautéed broccoli rabe (rapini) with olive oil and red pepper flakes for a spicy kick. This simple preparation brings out the vegetable's natural flavors while maintaining a perfect crisp-tender texture.
6 servings
5 min
Ingredients
- •2 bunches broccoli rabe
- •3 tablespoons extra-virgin olive oil
- •¼ teaspoon hot red-pepper flakes
Cooking Instructions
- 1.
Blanch broccoli rabe in 2 batches in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) until stems are crisp-tender, 2 to 3 minutes, then drain well and pat dry.
3 min
- 2.
Heat oil with red-pepper flakes in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté broccoli rabe with 1/2 teaspoon salt until well coated, about 2 minutes. Serve warm or at room temperature.
2 min
