Broccoli Rabe with Oil and Garlic

A simple Italian side dish of broccoli rabe sauteed with garlic and olive oil, finished with a touch of crushed red pepper. Lidia recommends serving the stems whole and keeping them al dente.

Ingredients

• 1 lb broccoli rabe
• 3 Tbsp extra virgin olive oil
• 2 cloves garlic, peeled and sliced
• Salt
• 1/4 tsp crushed red pepper, or to taste
• 1/4 cup water, or as needed

Directions

1. Trim broccoli rabe by cutting off tough stem ends, then peel stems partially using a paring knife while holding florets. Remove large tough outer leaves.
2. Wash trimmed broccoli rabe thoroughly in cold water, allowing dirt to settle before lifting out. Drain in a colander.
3. Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook until golden brown, about 1 minute.
4. Carefully place broccoli rabe into the oil. Season lightly with salt and red pepper. Stir to distribute seasonings.
5. Pour water into skillet and bring to a boil. Cover tightly and cook, occasionally turning stalks, until broccoli rabe is tender.
6. Taste and adjust seasonings as needed. Serve hot.