Sautéed Broccoli Rabe with Garlic and Red Pepper Flakes
Blanched bitter greens finished with a fragrant garlic-infused oil
Why This Recipe Works
Blanching the broccoli rabe first tempers its natural bitterness and ensures the stems are tender before hitting the pan. This cold-start garlic infusion guarantees deep flavor without the risk of burning the aromatics.
Instructions
Bring the water to a boil in a large saucepan while preparing a large bowl filled with ice water. Add the broccoli rabe and salt to the boiling water and cook until the stalks are wilted and tender, about 2 1/2 minutes. Drain the rabe and immediately transfer it to the ice water to stop the cooking, then drain again and pat thoroughly dry—excess moisture will prevent the greens from sautéing properly.
Combine the oil, garlic, and pepper flakes in a 10-inch skillet over medium heat and cook until the garlic just begins to sizzle and becomes fragrant, about 3 to 4 minutes. Increase the heat to medium-high, add the broccoli rabe, and cook, stirring frequently to coat with the infused oil, until the greens are heated through, about 1 minute. Season with salt to taste and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
