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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This dish is also delicious served cold as a healthy vegetable salad or tossed with cold soba or Asian rice noodles. Ingredients:
2 bunches (about 1 1/3 pounds) broccoli rabe (rapini) |
1 tablespoon kosher salt or 1 1/2 teaspoons table salt |
2 tablespoons minced shallots (1 large) |
2 tablespoons seasoned rice vinegar |
1 tablespoon peanut oil, divided |
1 teaspoon dark sesame oil, divided |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon kosher salt or 1/8 teaspoon table salt |
1 large garlic clove, pressed |
1 tablespoon sesame seeds, toasted |
Directions:
1. Trim ends of broccoli rabe stalks. Bring 8 cups water and 1 tablespoon kosher salt to a boil in a large saucepan. Add broccoli rabe; cook 1 minute. Drain and plunge broccoli rabe into ice water; drain.
2. Combine shallots, vinegar, 1 1/2 teaspoons peanut oil, 1/2 teaspoon sesame oil, pepper, and 1/4 teaspoon salt in a small bowl; stir well with a whisk.
3. Heat remaining 1 1/2 teaspoons peanut oil and remaining 1/2 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add broccoli rabe; sauté 1 1/2 minutes or until thoroughly heated. Remove from heat. Drizzle with shallot mixture; toss gently to coat. Sprinkle with toasted sesame seeds.
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