Sauteed Rapini (Broccoli Rabe)

Step 1

Bring a large pot of salted water to a boil. In the meantime, wash the broccoli rabe well under running water to remove any dirt. Pat dry.

Step 2

Cut the broccoli rabe into 2- to 3-inch pieces. When the water is boiling, drop the pieces into the pot. Blanch for 60 seconds (max 90 seconds) and drain immediately into a colander. The blanching helps remove some of the bitterness but overdoing it can cause the dish to be mushy.

Step 3

Warm the olive oil in a skillet over medium heat. Add the sliced or minced garlic and cook for about a minute, stirring frequently to prevent burning. Stir in the red pepper flakes followed by the blanched broccoli rabe.

Step 4

Cook for to 3 to 5 minutes, stirring occasionally, until the broccoli rabe is cooked to your liking. I prefer it to be crisp-tender. You can season with salt and pepper if desired, but I think it has a lot of good flavor without too much of these ingredients.

Step 5

Remove from heat, serve, and enjoy!

Step 6

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