Broccoli Rabe with Garlic and Olive Oil

Broccoli rabe is a non-heading variety of broccoli. Broccoli Rabe has long, thin leafy stalks
that are topped with small florets. Broccoli rabe is sometimes referred to as rapini, broccoli
raab, or broccoli di rape. Broccoli Rabe is an Italian staple, bitter in comparison to “broccoli”

1-2 bunches broccoli rabe
2 tablespoons extra virgin olive oil
2-3 medium garlic cloves, peeled and minced
1/2 teaspoon crushed red pepper
Freshly ground black pepper (optional)
Sea salt, to taste

Boil several quarts of water to boiling. Remove any tough or damaged outer leaves of broccoli rabe. Peel thick, lower stems from broccoli rabe. Tear broccoli rabe into large pieces. Clean broccoli rabe in a large amount of cold water until all dirt is removed. When water is boiling, place broccoli rabe pieces in colander and pour boiling water over them to scald. Drain broccoli rabe well and set aside. Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat. Add garlic and crushed red pepper. Sauté garlic until browned. Be careful do not allow the garlic to burn. Add broccoli rabe to the pan and toss to coat with garlic/pepper mixture and heat through, around 2 to 3 minutes. Season to taste with salt and freshly ground black pepper, if desired.

If there are leftovers chop the sautéed broccoli rabe and serve with crostini for a simple Italian appetizer.

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