 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This recipe is an adaptation of the wonderful smash of vegetable served on the sliced-pork sandwiches at Philadelphia's Tony Lukes. Liberated from the bread, the dish has a slight bitterness that makes a great foil for the richness of Broiled Duck Breasts with Orange Chipotle Sauce . Ingredients:
2 lb broccoli rabe, bottom 2 inches trimmed off |
8 large garlic cloves, thinly sliced |
1/3 cup extra-virgin olive oil |
Directions:
1. Blanch broccoli rabe in an 8-quart pot of boiling salted water , uncovered, until tender, about 6 minutes. Immediately transfer with tongs to a large bowl of ice and cold water to stop cooking. Drain in a colander, pressing to extract excess water. Transfer to a cutting board and chop.
2. Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until just golden, then add broccoli rabe and cook, stirring frequently, until heated through, 2 to 3 minutes. Season with salt and pepper.
3. Cooks' notes: · Broccoli rabe can be cooked and chopped 1 day ahead and chilled, covered. Bring to room temperature before reheating with garlic and oil. · Garlic can be cooked in oil 2 hours ahead and kept at room temperature.
|
|