Broccoli rabe (or, rapini) is my latest veggie addiction.
For those of you who have not discovered this green lovely, it’s sort of like broccoli crossed with kale (mmm! Best of both worlds). The broccoli florets exist, yet they are not densely packed together as they are on a head of broccoli. The leaves are like a more-tender version of kale.
It makes a nice side to chicken or shrimp, but I’ve been known to serve this up for dinner, with nothing more than basmati rice and a sprinkling of raw sunflower seeds for a little protein kick.
1 head of broccoli rabe (rapini), washed, woody stems trimmed and chopped in halves or thirds
2T extra virgin olive oil
4 garlic cloves, peeled and minced
1. Fill large pot with water. Bring to a boil. Add prepped broccoli rabe to pot. Boil for 3-4 minutes. Drain in colander.
2. In pot, heat olive oil over medium heat. Add garlic cloves and saute until golden.
3. Add drained broccoli rabe back into pot and saute for a couple of minutes. Serve hot!
Options: Saute 1/4 c onion with the garlic and olive oil. Jazz things up: sprinkle some curry powder on the broccoli rabe when sauteing it with the oil and garlic.