Recipe: Sauteed Broccoli Rabe and Garlic

Sauteed Broccoli Rabe and Garlic
Source: Union Square Cafe Cookbook, Meyer & Romano
Servings: 4

2 lbs broccoli rabe, washed
1/4 cup extra virgin olive oil plus for drizzling
2 tsp garlic, finely minced
1/3 tsp red pepper flakes
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
3/4 cup water
4 lemon wedges

Separate the leaves from the florets of the broccoli rabe. Chop the leaves and stems into 2 to 3 inch pieces.

In a 3 quart saucepan or skillet large enough to hold all the broccoli rabe, combine the olive oil, garlic, and red pepper flakes. Cook over moderately high heat for about 45 seconds to flavor the oil, but do not allow the garlic to brown. Add the broccoli rabe. The pan will be overflowing, but the broccoli rabe will lose considerable volume during cooking. Continuously toss with tongs to avoid any browning of the greens. It will take 1 to 2 minutes to wilt the broccoli rabe.

Add the salt and pepper, toss, cook approximately 1 minute longer.

Add the water and cook until tender, 3 to 5 minutes. Any water that does not evaporate will blend with the olive oil to create a flavorful juice for the broccoli rabe, and should definitely be served. Garnish with the lemon wedges and a light drizzle of olive oil.

Notes: Traditionally served with grilled pork sausage. Also good with sea scallops, chicken and steak. On it's own sprinkle with Romano