Maria’s Broccoli Rabe
Natalya was making Pollo alla Diavola and the recipe suggested to serve the chicken with Broccoli Rabe or roasted potatoes. I decided to try to make Broccoli Rabe as an accompanying side dish, mainly because I had no idea what this vegetable was and I figured, “Why not?”
I looked up what the vegetable looked like online (very key), bought it at the grocery store, and then found a simple recipe on AllRecipes.com to try. Broccoli rabe, also known as rapini, is a leafy vegetable that is commonly found in Southern Italian cuisines. The taste can be quite pungent and bitter, but when you boil it, the bitterness is definitely softened. However, I definitely think it is an acquired taste. I didn’t love it at first, but it started to grow on me after a while, and I thought it was a great complement to the spicy Pollo alla Diavola.
Yields: 4 servings
- 1 lb broccoli rabe, trimmed
- 5 T extra virgin olive oil
- 1 clove garlic, minced
- 1 T grated Parmesan cheeseSalt and pepper to taste
Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe.
Place the broccoli rabe in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness.
Dust with parmesan cheese, if desired.