Broccoli Rabe with Roasted Garlic

JWU College of Culinary Arts

10 servings

Serving Size
4 ounces

Recipe ID

US standard
1 head
Olive oil
As needed
To taste
Broccoli rabe
3 bunches
Olive oil
As needed
Red pepper flakes, crushed
1 teaspoon
To taste
Black pepper
To taste
Parmesan cheese, freshly grated
½ cup
  1. Gather all the ingredients and equipment.
  2. Peel outer papery layer from whole garlic. Cut off ½ inch from the top. Place on a 6-inch square of foil. Drizzle with olive oil and season with salt. Tightly close the foil to make an airtight package and cook in a pre- heated 350°F (177°C) oven until garlic heads are very soft, approximately 40 minutes. Allow to cool and gently squeeze out the cooked cloves. Mash and reserve.
  3. While garlic cooks, trim ½ inch from the bottom of the rabe. Lightly peel the thicker or dead leaves. Wash the rabe in deep cold water at least twice and allow to drain well in a colander.
  4. Blanch the clean rabe in deep, salted, boiling water, about 1-2 minutes. Shock and drain.
  5. To finish: Heat a large sauté pan or braising pan over low heat. Lightly toast the crushed red pepper in olive oil. Increase the heat and sauté the drained blanched rabe, in batches, until tender. Sprinkle with salt and pepper. The pan may be covered briefly to steam the rabe through. Do not allow to brown.
  6. Add the roasted garlic. Toss to combine and sauté 1 to 2 minutes more.
  7. Sprinkle the cheese over the rabe. Toss to combine and serve.