This is the first post on the new site! I’m so excited! I decided to go really simple to test the waters. Here’s my yummy broccoli rabe recipe. It tastes pretty close to what my Nonna used to make for me growing up.
This stuff is definitely an acquired taste. I’ve been eating it since I was a little kid, so I’m all for it. It can be quite bitter if you just throw it in a pan and cook it. You really have to blanch it first in salted water to cut that bitterness….that’s the trick. For a long time I couldn’t figure out what the hell I was doing wrong and that was it….
So here we go:
- 1 bunch broccoli rabe cut into manageable pieces
- 2 tbsp olive oil
- 3 garlic cloves
- salt and pepper to taste
- Bring a large pot of water to a boil - make sure you add salt to the water.
- Throw the entire chopped up bunch of broccoli rabe into the pot of boiling water and blanch for 2-3 minutes.
- Drain it and put in a ice bath (not necessary, but it will stop the cooking process).
- While your broccoli rabe is blanching, get the olive oil going in your skillet on low heat.
- Add the the garlic
- Toast the garlic for a few minutes, making sure it does not burn or get too brown - the idea here is to infuse the oil with garlic.
- Once you're satisfied with the look of your garlic, pop in the blanched broccoli rabe and toss to coat.
- Add salt and pepper to taste
This would be amazing over pasta with a little red pepper flake. So simple and quick to prepare! I would reserve some of the pasta water (not the blanching water) to add to the broccoli rabe to make it a bit saucier. Maybe even a squeeze of lemon on top.
I bet you’re wondering if the little man ate it…nah, he didn’t. He tried it, so that was good. I’m going to try to give it to him again for dinner and see what he thinks. I’ll update this if he gobbles it up.