Broccoli Rabe with Roasted Garlic and Peppers
I absolutely love the bitter taste of Broccoli Rabe and it almost always complements a main dish. This recipe uses roasted garlic and roasted red peppers (recipe link for them below). Enjoy~!
Ingredients
- 1 bunch (usually comes as 1lb in grocery store) of fresh Broccoli Rabe
- 3 tablespoons of good quality extra virgin olive oil
- 1 head of Roasted Garlic (see link for my recipe below)
- 1/2 cup of Roasted Red Peppers (see link for my recipe below) cut into 1/4 strips – 1 teaspoon of chopped garlic
- 1/4 teaspoon of crushed red pepper
- 1/2 cup of no salt chicken broth (for best flavor, or you can use water)
- Sea salt
Directions
- Trim the very ends of the broccoli rabe stems and discard. Using a sharp knife, split the stem in half and then again to make a cross (the stem will be split out in 4 sections) – cut down about an inch on each stem.
- Wash the broccoli rabe in a colander with cold water. Let it set a few minutes so the water washes off any dirt. Set the broccoli rabe aside in a bowl.
- Using a large frying pan, fill the pan with the olive oil. Set burner to medium high heat and let it get hot, until just about smoking, and then add the teaspoon of garlic and fry for only about a minute (watch this step closely – garlic can burn very easily).
- Add the broth (or water) and turn the burn down to a simmer.
- Add the roasted garlic and the roasted red peppers, then carefully lay the broccoli rabe in the pan (be careful the contact may spatter).
- Spread the crushed red pepper over the top and lightly salt it all. You may have some of the broccoli rabe spilling over the pan, just tuck it all in and place a lid over the frying pan. Be sure your burner is set to simmer.
- Simmer for 10 to 15 minutes – stirring occasionally, until desired consistency – broccoli rabe should have a slight firmness to the stem.
- Serve with your favorite main dish.
Recipe for Roasted Red Peppers and Roasted Garlic
Brion's Cupboard 