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Categories:Viewed: 85 - Published at: 8 years ago
Ingredients
- Salt
- 3 cups broccoli spigarello leaves, or broccoli rabe leaves (stems discarded)
- 3 tablespoons extra-virgin olive oil
- 2 1/2 teaspoons minced garlic
- pinch of chili flakes
Method
- Prepare a large bowl of ice water, and set aside.
- Fill a large pot with water, salt heavily (it should taste like seawater), and bring to a boil.
- Add broccoli spigarello, and blanch until bright green and tender, about 2 minutes.
- Drain, immediately plunge into ice water until cooled, and drain again.
- In a medium saucepan over medium-low heat, heat olive oil until shimmering.
- Add garlic, cover, and cook until tender but not browned, about 1 minute.
- Add broccoli spigarello and chili flakes.
- Stir slowly to gently reheat.
- Serve hot with, if desired, gnocchi or risotto.
