Sautéed Broccoli Rabe Recipe
By
Aida Mollenkamp
Difficulty: Easy |
Total Time:
15 mins
|
Active Time:
|
Makes:
2 to 3 servings
Broccoli rabe often gets passed over because people don’t know what to do with it. We think of it as a sexier alternative to broccoli—darker and a little bitter. It’s available nearly year-round and, like its cruciferous cousins, can be roasted, steamed, braised, or simply sautéed, as it is here.
This recipe was featured as part of our Christmas Day Feast, Italian Style menu.
INGREDIENTS
- 1 pound broccoli rabe, ends trimmed and sliced into 2-inch pieces
- 1 tablespoon olive oil
- 2 medium shallots, thinly sliced
- 1/4 teaspoon red pepper flakes
- Salt
- Freshly ground black pepper
INSTRUCTIONS
- Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Fill a large pot with heavily salted water and bring to a boil over high heat. Cook the broccoli rabe until the stalks are just tender when pierced with a knife, about 2 minutes.
- Drain the broccoli rabe and place in the ice water bath until cool. Remove, shake off excess water, pat dry with paper towels, and set aside. (If not cooking immediately, store in the refrigerator in a resealable plastic bag lined with paper towels for up to 1 day.)
- Place a large frying pan over medium-high heat and add the oil. When it shimmers, add the shallots and cook until golden, about 3 minutes.
- Add the red pepper flakes and season with salt and pepper. Add the reserved broccoli rabe and cook, stirring occasionally, until heated through, about 5 minutes. Taste, adjust the seasoning as needed, and serve.
Beverage pairing: A red wine from Tuscany will be delicious with this dish. A Chianti would do the trick, but for something a bit more unusual, try a Rosso di Montalcino (made from Sangiovese), like the 2004 Casisano Colombaio Rosso di Montalcino.
I subbed garlic for the shallots and added crimini mushrooms....excellent!
Delicious, this is definitely my favorite preparation method for these greens.
Subbed garlic for the shallots--delicious! Perfect accomp. to grilled cheese (which was perfected by the grilled cheese video I watched on chow.com).
Sautee anchovies, mash into paste, add garlic and sautee till golden, add red chili pepper and the broccoli rabe, sautee and add dash of lemon juice at end.
Delicious.
I like to use the blade of a sharp knife and lightly "peel" the stems before cooking. Seems to tenderize a little and make less stringy, especially if rabe isn't prime baby young stuff.
THE ANCHOVIES IDEA SOUNDS GOOD, TAKE IT FURTHER..ANCHOVIES, BROCCOLI RABE,GARLIC.. ORRICHIETTE COOKED AL DENTE,PEPPER FLAKES AND A LITTLE BIT OF THE COOKING WATER FROM THE PASTA..FINISH WITH EXTRA VIRGIN OLIVE OIL AND A LIL WHITE TRUFFLE OIL...VOILA!
What people need to remember is that there is one more way to cook any given ingredient, so there is nothing wrong with cooking broccoli rabe in a different way than in Italy. What would you think about the Aztecs being snobbish about the way the Russians (or any other culture) cook their potatoes?
Chili flakes..?? Broccoli rab-usto?
I too agree with chef4cook, however, I forgo the S&P and while sauteeing add a good handful of Pecorino Romano cheese. Not the fine grind usually found in stores but slivers you get when you grate it yourself. ( always use the imported) and let it get a bit golden. It is fabulous.. always gets rave reviews..
Blanching does not remove the bitterness--maybe decreases it a little (the bitterness is from vitamins which leach out during the blanching). I always throw a few anchovies in with the olive oil and garlic during the saute.
Blanching removes the bitterness.
I agree with Chef4cook.........that's how I do mine. The Italian way.
Why blanch? When I sautee my broc. rabe, I throw it in wet, and it steams and then sautees with no extra effort.
We eat Broccoli rabe 1-2x a week. We pretty much steam it and if we decide to indulde drizzle some white or block truffle oil on it. Really good. But I digress. We food shop at Wegman's and just found that they have broccoli rabe in a bag. While I am partial to fresh, in a pinch this was really good and it's already cleaned and chopped.
What do the chili flakes do to help this recipe?
newhound-if you click on the link at the top of the recipe - http://www.chow.com/ingredients/115 - you will get an explanation of broccoli vs. broccolini vs broccoli rabe!
Clarify, please... I think of broccoli rabe as just the leafy green bits, with stems. I think of broccolini as "mini" broccoli, more slender and tender, but definitely with small "florets".
Do I have the correct sense of these veg?
As an Italian, The only way to properly cook broccoli rabe is in extra virgin olive oil, sliced garlic, chili flakes, s&p and a squeeze of fresh lemon to finish. That's all I ever use.