Serves8
- Active time:20 min
- Start to finish:20 min
November 2008
Fresh and a little spicy, these greens complement the more opulent dishes in this menu.
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2
bunches broccoli rabe (about 2 1/4 lb total), trimmed and cut into thirds
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3
tablespoons
extra-virgin olive oil
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1/4
teaspoon
hot red-pepper flakes
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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.
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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.
Cooks’ note: Broccoli rabe can be blanched 1 day ahead and chilled. Bring to room temperature before sautéing.
