Recipe: Braised Broccoli Rabe with Bacon and Garlic

BRAISED BROCCOLI RABE WITH BACON AND GARLIC

2 strips good smoky thick bacon, cut across into lardons
3 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1 pound broccoli rabe, cut into 1-inch pieces, thick stalks separated from florets and leaves
1 cup chicken stock
Salt and freshly ground black pepper (to taste)

In a large skillet, cook the bacon to crisp it and render the fat. Pour off most of the fat, leaving the brown bits and bacon in the pan.

Add the olive oil and garlic, then the thick pieces of stalk. Cook for 2 minutes over low heat, stirring.

Add the leaves, folding them in as they cook down to bring the fresh ones on top to the bottom of the pan. As soon as all the leaves are wilted, add the florets.

Pour in the stock and cover to braise the broccoli de rabe; after about 7 minutes, uncover and cook until the stalks are tender and some of the moisture is evaporated, about 7 minutes more. Taste for salt and pepper, although the dish may not need any.

RECIPE NOTES:
"Broccoli de rabe (or raab, also rapini) is a cousin of our more familiar broccoli. If you like rabe's bitter flavor, this simple braise tames it while incorporating the salty smokiness of good bacon and sweetly aromatic garlic and olive oil. This full-flavored yet healthful dish goes well with pasta, polenta, or a good nubbly slice of country bread. After holiday indulgences, serve it for supper with a thick bean soup."

Makes 4 servings
Source: Elizabeth Reily, Boston Globe, December 1, 1999