Name: Sicilian-Style Broccoli Rabe recipe
Ingredients: 1 bunch broccoli rabe, ends trimmed;2 tablespoons olive oil, divided;1 clove garlic, very thinly sliced;¼ teaspoon red pepper flakes;3 tablespoons water;¼ teaspoon kosher salt

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Ingredients

1 bunch broccoli rabe, ends trimmed 2 tablespoons olive oil, divided 1 clove garlic, very thinly sliced ¼ teaspoon red pepper flakes 3 tablespoons water ¼ teaspoon kosher salt

Nutrition Info

78.1 calories carbohydrate: 3 g cholesterol: : - fat: 6.8 g fiber: 1.6 g protein: 2.1 g saturatedFat: 0.9 g servingSize: - sodium: 137.3 mg sugar: 0.7 g transFat: : - unsaturatedFat: : -

Directions

Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes, saute until fragrant, about 45 seconds. Add stems, saute until coated with oil, about 45 seconds. Pour in water, continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.

Recipe Yield

4 servings

Recipe Note

This is the way broccoli rabe was meant to be cooked. This goes great with a nice steak or fish. Serve with crusty Italian bread and some good vino. The best part is dipping the crusty bread in those juices. Buon appetito!

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