BROCCOLI RABE WITH GARLIC AND EXTRA VIRGIN OLIVE OIL
2 bunches broccoli rabe
2 tablespoons extra virgin olive oil
4 medium garlic cloves, peeled and minced
1/2 teaspoon crushed red pepper
Freshly ground black pepper (optional)
Sea salt, to taste
Boil several quarts of water to boiling. Remove any tough or damaged outer leaves of broccoli rabe. Peel thick, lower stems from broccoli rabe. Tear broccoli rabe into large pieces. Clean broccoli rabe in a large amount of cold water until all dirt is removed.
Place broccoli rabe in boiling, take them out al dente about 2 minutes after. Drain broccoli rabe well and set aside. Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat. Add garlic and crushed red pepper. Sauté garlic until browned. Be careful not to burn garlic! And the crushed red pepper! Add broccoli rabe to the pan and toss to coat with garlic/pepper mixture and heat through, around 2 to 3 minutes. Add slices of tomatoes Season to taste with salt, freshly ground black pepper and Parmesan cheese
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.