ABOUT THE RECIPE:
My friend Nino, who hails from Puglia, taught me how to make this authentic Italian dish. The slightly bitter yet sweet taste of broccoli rabe makes this dish a great accompaniment to a vegan meal.
Makes 4 servings
INGREDIENTS:
2 tablespoons extra-virgin olive oil, plus more as needed
1 large bunch broccoli rabe, trimmed and cut into bite-sized pieces
3 cloves garlic, chopped
1⁄4 teaspoon crushed red pepper flakes
1 teaspoon tamari (optional)
Salt, to taste
INSTRUCTIONS:
Put 1 tablespoon of the oil in a large skillet, then spread half of the broccoli rabe over it. Scatter the garlic over the broccoli rabe, then drizzle with half the remaining oil and sprinkle with the crushed red pepper flakes. Add a final layer of the remaining broccoli rabe and drizzle with the remaining oil. Press the broccoli rabe firmly into the skillet with the lid.
Cook over medium-low heat for 8 to 10 minutes, stirring often and adding more oil or a bit of water as needed to prevent sticking. Season with the optional tamari and/or salt to taste, and cook, stirring frequently, for 2 to 3 minutes, until crisp-tender, but still bright green. Serve immediately.
Ingredients
Directions
ABOUT THE RECIPE:
My friend Nino, who hails from Puglia, taught me how to make this authentic Italian dish. The slightly bitter yet sweet taste of broccoli rabe makes this dish a great accompaniment to a vegan meal.
Makes 4 servings
INGREDIENTS:
2 tablespoons extra-virgin olive oil, plus more as needed
1 large bunch broccoli rabe, trimmed and cut into bite-sized pieces
3 cloves garlic, chopped
1⁄4 teaspoon crushed red pepper flakes
1 teaspoon tamari (optional)
Salt, to taste
INSTRUCTIONS:
Put 1 tablespoon of the oil in a large skillet, then spread half of the broccoli rabe over it. Scatter the garlic over the broccoli rabe, then drizzle with half the remaining oil and sprinkle with the crushed red pepper flakes. Add a final layer of the remaining broccoli rabe and drizzle with the remaining oil. Press the broccoli rabe firmly into the skillet with the lid.
Cook over medium-low heat for 8 to 10 minutes, stirring often and adding more oil or a bit of water as needed to prevent sticking. Season with the optional tamari and/or salt to taste, and cook, stirring frequently, for 2 to 3 minutes, until crisp-tender, but still bright green. Serve immediately.
