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Broccoli Rabe

   

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
4 ounces (115 grams)

Recipe ID
C00828

Ingredients
US standard
Metric
Water, boiling, salted
1 gallon
3.8 liters
Broccoli rabe, washed, cleaned, stems peeled
2 to 3 bunches
2 to 3 bunches
Olive oil
5 to 7 ounces
150 to 200 milliliters
Garlic cloves, peeled, sliced thin
1 head
1 head
White stock
1 pint
474 milliliters
Salt
To taste
To taste
Red pepper flakes, crushed
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Blanch broccoli rabe in salted boiling water and shock.
  3. Heat the oil on low heat and add the garlic. Brown the garlic and reserve the oil.
  4. To order: Sauté the broccoli rabe in the garlic-oil. At the last minute add 3 to 4 ounces (90 to 118 milliliters) of stock and cook the rabe through.
  5. Adjust the seasoning with salt and pepper flakes.