You may also like
Categories:Viewed: 64 - Published at: 10 months ago
Ingredients
- 2 pounds broccoli rabe,* tough stems peeled
- 1/4 cup extra-virgin olive oil
- 5 garlic cloves, coarsely chopped
- 6 tablespoons freshly grated pecorino Romano cheese
- *Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets.
Method
- Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes.
- Drain and transfer to bowl of ice water to cool.
- Drain again; pat dry.
- (Can be made 1 day ahead.
- Wrap in paper towels.
- Enclose in plastic bag and chill.)
- Heat olive oil in heavy large skillet over medium heat.
- Add garlic and saute until fragrant, about 1 minute.
- Add broccoli rabe and saute until heated through, about 4 minutes.
- Remove from heat.
- Sprinkle 4 tablespoons cheese over and toss to combine.
- Season with salt and pepper.
- Transfer to warm platter.
- Sprinkle remaining 2 tablespoons cheese over.
