Broccoli Rabe with Garlic and Pecorino Romano Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pecorino cheese brings more bold flavor to this side dish, which is an excellent complement to Broiled Veal Chops with Mixed Peppercorns. Ingredients:
2 pounds broccoli rabe,* tough stems peeled |
1/4 cup extra-virgin olive oil |
5 garlic cloves, coarsely chopped |
6 tablespoons freshly grated pecorino romano cheese |
Directions:
1. Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. (Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.)
2. Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.
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