Braised Broccoli Rabe
Broccoli rabe is a stubborn green that demands respect. If you boil it, you lose the texture; if you sauté it too fast, the stalks stay woody. The braising method bridges that gap, softening the crunch while deepening the character of the garlic.
Don't fear the trim
Trim at least an inch off the base of the stems, as they are often fibrous and woody. You want a uniform size so everything cooks at the same pace.
- large heavy-bottomed skillet with a lid
- tongs
- chef's knife
What goes in.
- 2 bunchesbroccoli rabe, trimmed
- 3 tbspextra virgin olive oil
- 4 clovesgarlic, thinly sliced
- 1/2 tspred pepper flakes
- 1/3 cupvegetable stock or water
- to tastekosher salt
Control the evaporation
The goal is to steam the rabe until tender, then remove the lid to let the remaining liquid evaporate, leaving behind a glossy, garlic-infused oil coating the leaves.
The method.
Heat the oil
Place the skillet over medium heat and add the olive oil. Once the oil shimmers, add the sliced garlic and red pepper flakes, cooking until the garlic turns light gold.
Sear the greens
Add the broccoli rabe to the pan. Use your tongs to toss the greens in the oil until they look slightly wilted, about 2 minutes.
Braised finish
Pour in the stock, immediately cover with a tight-fitting lid, and let it steam for 4 minutes. The greens should be bright green and the stems tender when pierced with a knife.
Final reduction
Remove the lid and increase the heat to medium-high. Cook for another 2 minutes, tossing frequently, until the liquid has evaporated and the greens are coated in the oil.
Other turns to take.
Lemon zest finish
Add a tablespoon of fresh lemon zest after removing the pan from the heat to brighten the earthy notes.
Anchovy infusion
Add two minced anchovy fillets to the oil with the garlic; they will dissolve and provide a deep, salt-forward foundation.
When it doesn't go to plan.
If your broccoli rabe has thick, woody stalks, peel the bottom two inches with a vegetable peeler before cooking.
Do not over-salt at the beginning, as the reduction of the braising liquid will concentrate the saltiness.
Look for bunches with firm, dark green leaves; avoid any that show yellowing or slime.
The ones that keep coming up.
Why is my broccoli rabe still bitter?
Bitterness is the signature of this green. To reduce it, ensure you've properly browned the garlic and used enough fat, as the oil carries the garlic flavor that masks the sharp edges of the greens.
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