Sauteed Broccoli Rabe with Garlic

I was seriously craving the yummy bitterness of broccoli rabe today, but could not bring myself to blanch it first, which generally makes the bitterness it a little more palatable. If it’s over 85 degrees out, I’m not boiling water unless pasta is going in it. This is a great one-pot method for broccoli rabe that is super easy and delicious.

Sauteed Broccoli Rabe with Garlic
Serves 4
Recipe by Just the Tip / Inspired by Astray

Here’s what I used:

  • 1 bunch broccoli rabe, ends trimmed
  • 4 large cloves of garlic, smashed
  • pinch crushed red pepper flakes
  • salt
  • 2-3 tbsp olive oil
  • 3/4 cup water

Here’s what I did:

  1. In a large soup pot or dutch oven, head olive oil over low heat. Add the smashed garlic cloves and a red pepper flakes and let mellow in the oil for about 10 minutes, tossing around occasionally.
  2. Add the broccoli rabe and toss around. Once wilted (a couple of minutes), season with salt and pepper, and add the water. Cook for another 5 minutes or so, and serve (with any remaining water in the pot), with a slight drizzle of olive oil on top. Serve with crusty bread and eat it up.

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