WHY THIS RECIPE WORKS Assertive, peppery broccoli rabe is extremely appealing when combined with roasted sweet red bell peppers in this Italian-inspired side dish. We chose store-bought jarred roasted peppers for maximum convenience without sacrificing flavor. Chopping the broccoli rabe into small pieces and quickly blanching it in a large amount of salted water is a way to tame its bitterness while retaining its round, deep flavor. This is a quick, dependable, and versatile side dish for any night of the week.
Serves 6 to 8
TOTAL TIME: 30 minutes
INGREDIENTS
- 2 pounds broccoli rabe, trimmed and cut into 1-inch pieces
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- ½ cup jarred roasted red peppers, patted dry and chopped fine
INSTRUCTIONS
- Bring 3 quarts water to boil in Dutch oven. Fill large bowl halfway with ice and water. Add broccoli rabe and 2 teaspoons salt to boiling water and cook until wilted and tender, about 2 minutes. Drain broccoli rabe, then transfer bowl of ice water and let sit until chilled. Drain again and thoroughly pat dry.
- Cook 2 tablespoons oil and garlic in now-empty Dutch oven over medium heat, stirring often, until garlic begins to sizzle, about 2 minutes. Increase heat to medium-high, add broccoli rabe, red peppers, and ½ teaspoon salt and cook, stirring to coat with oil, until heated through, about 1 minute. Season with salt and pepper to taste. Transfer to serving platter and drizzle with remaining 1 tablespoon oil. Serve.
VARIATION
- SAUTEED BROCCOLI RABE WITH SUN-DRIED TOMATOES AND PINE NUTS:
Omit red peppers. Add ¼ cup oil-packed sun-dried tomatoes, cut into thin strips, and ¼ teaspoon red pepper flakes to pot with garlic. Sprinkle broccoli rabe with 3 tablespoons toasted pine nuts before serving.
