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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Active time: 25 min Start to finish: 30 min Ingredients:
2 lb broccoli rabe |
3 large garlic cloves, thinly sliced lengthwise |
1/3 cup extra-virgin olive oil |
1 teaspoon salt (preferably sea salt), or to taste |
accompaniment: lemon wedges |
Directions:
1. Cut off and discard 1 inch from stem ends of broccoli rabe. Cook broccoli rabe, uncovered, in 2 batches in a 6- to 8-quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander.
2. Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes. Add broccoli rabe and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli rabe with salt.
3. Cooks' note: Broccoli rabe can be boiled and drained 6 hours ahead, then chilled, covered. Bring to room temperature before proceeding.
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