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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Fresh and a little spicy, these greens complement the more opulent dishes in this menu. Ingredients:
2 bunches broccoli rabe (about 2 1/4 pounds total), trimmed and cut into thirds |
3 tablespoons extra-virgin olive oil |
1/4 teaspoon hot red-pepper flakes |
Directions:
1. Blanch broccoli rabe in 2 batches in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) until stems are crisp-tender, 2 to 3 minutes, then drain well and pat dry.
2. Heat oil with red-pepper flakes in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté broccoli rabe with 1/2 teaspoon salt until well coated, about 2 minutes. Serve warm or at room temperature.
3. Cooks note: Broccoli rabe can be blanched 1 day ahead and chilled. Bring to room temperature before sautéing.
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