Serves: 2-4 ? | Total cook: ⏰ 15-20 min
- 1 bunch of broccoli rabe, rinsed
- 1-2 Tbs EVOO (extra virgin olive oil)
- 2-5 cloves of garlic, finely chopped
- ¼ tsp sea salt
Cookware: Large + deep sauté pan + colander + tongs.
Take your rinsed broccoli rabe (in a bunch) and cut a ¼ inch off of the stems. Fill the sauté pan with water (enough to cover the broccoli rabe once you put it in the pan). Bring the water to a rapid boil in the sauté pan. Add in the sea salt then the broccoli rabe, lowering the heat for a gentle boil for 2-3 minutes.
Remove from heat and drain in the colander.
(NOTE: The boil and drain process will remove the bitter from the broccoli rabe)
Lightly coat the sauté pan with 1-2 Tbs EVOO. Over a low-medium flame heat the pan and add in your chopped garlic, stirring around the oil. Add in the broccoli rabe and combine with the garlic.
Sauté for approximately 5 minutes or until desired tenderness. Using tongs remove the broccoli from the sauté pan, plate and serve.