Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Broccoli Rabe, Wash, Discard Largest Stems |
| ¼ cup | Olive Oil, Extra-Virgin -- plus more/drizzling |
| 2 teaspoons | Garlic -- finely minced |
| ⅓ teaspoon | Red Pepper Flakes -- dried |
| ½ teaspoon | Kosher Salt |
| ⅛ teaspoon | Black Pepper -- freshly ground |
| ¾ cup | Water |
| 4 \N | Lemon Wedges |
1. Separate the leaves from the florets of the broccoli rabe. Chop the leaves and their stems into 2- to 3-inch pieces.
2. In a 3-qt. saucepan or skillet large enough to hold all the broccoli rabe, combine the olive oil, garlic, and red pepper flakes.
Cook over moderately high heat for about 45 seconds to flavor the oil, but do not allow the garlic to brown. Add the broccoli rabe. The pan will be overflowing, but the broccoli rabe will lose considerable volume during cooking. Continuously toss with tongs or a kitchen fork to avoid any browning of the greens. It will take 1 to 2 mins to wilt the broccoli rabe.
3. Add the salt and peppeer, toss, and cook approximately 1 min longer. Add the water and cook until tender, 3 to 5 mins. Any water that does not evaporate will blend with the olive oil to create a flavorful juice for the broccoli rabe, and should definitely be served. Garnish with the lemon wedges and a light drizzle of olive oil.
Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-24-95 (23:14) (159) Fido: Cooking