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 happens...lol 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!!
 
Ingredients:
 
 
2 bunches of Broccoli Rabe
3 Garlic whole cloves
3 tablespoons of Olive Oil for sauteing (enough to lightly cover bottom of frying pan)
 
Directions:
 
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!!