The Guardian

Monday, March 4, 2013

Broccoli Rabe

Hey everyone, I ran out of time last night putting up my side dishes so I will try to get them up today... I decided to make a great Italian side called Broccoli Rabe. Its a bitter green but very delicious!!! My husband's favorite. I am not a huge fan of an overwhelming garlic flavor so instead of dicing up garlic into slivers or pieces (which can never be picked out of a dish) I saute my broccoli with whole pieces of garlic and then add them as garnish when I serve the broccoli. I kind of took pictures on every step that it took me to make the broccoli. I always like when cooks post them too. So I can see exactly they are talking about when I read their directions...Sometimes I go to quick and I forget....Let me apologize in advance when that The end result in the picture above was 2 bunches of the Broccoli Rabe!! It really does shrink when it goes into the boiling water..Keep that in mind if you ever are cooking for a huge party. Last night there was 10 of us and I had a little left over, however I did cook a lot of food!!
2 bunches of Broccoli Rabe
3 Garlic whole cloves
3 tablespoons of Olive Oil for sauteing (enough to lightly cover bottom of frying pan)
Clean and cut Broccoli Rabe (pic above), Then once water is boiling, you'll want to blanch broccoli rabe for about 10 minutes. Strain broccoli into a bowl and drain most of the water out. Get frying pan set with oil and garlic, once the garlic starts to sizzle, add the broccoli and saute for about 8 minutes on medium heat. Take broccoli out of frying pan and place on serving dish with garlic garnish! It's that simple ... Enjoy!!

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