Broccoli Rabe with Toasted Garlic
Cook Time: 10 minutes
- 1 pound broccoli rabe, ends trimmed
- 1 1/2 tablespoons extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
- Trim off the tough ends of the broccoli rabe stems; cut the stems into 1/2-inch pieces. Coarsely chop the leaves; leave the small florets whole.
- In a large nonstick pan, heat the olive oil over medium heat. Add the garlic and sauté until lightly golden, 1 to 2 minutes. Using a slotted spoon, transfer the garlic to a small bowl and set aside.
- Add the broccoli rabe stems to the pan and sauté until the stems are slightly softened, about 3 minutes. Stir in 1/8 teaspoon of the salt. Add the leaves and florets and sauté until the leaves wilt and the florets are tender-crisp, 3 to 4 minutes.
- Stir in the remaining 1/8 teaspoon salt, the pepper and the sautéed garlic.
Drizzle with the vinegar and toss to mix and serve.