Lidia's Broccoli di Rabe all' Aglio E Olio

Daniel Hautzinger
Lidia Bastianich's Broccoli Rabe with Olive Oil and Garlic

Here's hoping you don't have to get close enough to smell anyone's breath today – it might be stinky, because it's National Garlic Day! What better way to celebrate that wonderful ingredient than in a light simple recipe that lets its flavor shine through, like Lidia Bastianich's Broccoli Rabe with Olive Oil and Garlic, or "Broccoli di Rabe all' Aglio e Olio," for you true Italians. Broccoli rabe has been eaten by Italians for centuries, but has only recently found its way into the trendy American kitchen. Learn from a master how to make it – Lidia suggests cooking it al dente, so that it still has some texture.

Broccoli Rabe with Olive Oil and Garlic

Ingredients

1 lb broccoli rabe
3 tbsp extra virgin olive oil
2 garlic cloves, peeled and sliced
Salt
1/4 tsp crushed red pepper, or to taste
1/4 cup (or as needed) water

Directions

1. To trim the broccoli rabe, first cut off the tough ends of the stems. Then, holding a stem with the florets in hand, nick a little piece of the end of the stem with a paring knife and pull the little piece of the stem towards you, peeling the stem partially. Continue working your way around the stem until it is peeled. As you peel the stem, some of the large tough outer leaves will also be removed; discard those as well. Repeat with the remaining stems. Wash the trimmed broccoli rabe in a sinkful of cold water, swishing the stems gently to remove all dirt from between the leaves. Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands or a large skimmer. Drain in a colander.

2. Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 1 minute. Carefully lay the broccoli rabe into the oil, season lightly with salt and crushed red pepper. Stir and toss to distribute the seasonings.

3. Pour 1/4 cup water into the skillet and bring to a boil. Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender. Taste and season with additional salt and crushed red pepper if necessary. Serve hot.

Lidia Bastianich
Recipes
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