Broccoli Rabe With Feta and Fennel |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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To wash greens, place the torn leaves in a large bowl of cold water and swirl vigorously. (This dislodges the dirt.) Let the greens stand until they are perfectly still, then raise them out of the water with tongs, leaving the dirt at the bottom of the bowl. Ingredients:
1 bunch broccoli rabe, stems removed |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 fennel bulb, thinly sliced |
1/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/2 cup feta cheese, crumbled (2 ounces) |
Directions:
1. Bring a quart of salted water to a boil in a saucepan. Cook broccoli rabe until tender crisp, about 3 or 4 minutes; drain. Wipe pot dry, add oil and heat over medium high. Add garlic and fennel and cook, while stirring, until fennel is softened, about 5 minutes. Stir in the broccoli rabe, oregano, and salt. Cook until greens are heated through, about 2 or 3 minutes.
2. Transfer to a serving dish and toss with the feta cheese.
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