Olive Oil and Garlic Sautéed Broccoli Rabe

Ingredienti

• 1 pound broccoli rabe (1-2 bunches)
• Kosher salt
• 1/4 cup water
• 3 tablespoons extra virgin olive oil (plus more for serving)
• 1 teaspoon finely chopped or grated fresh garlic
• 1/4-1/2 teaspoon crushed red chili (to taste)
• 2 tablespoons grated Pecorino Romano cheese (or Parmesan cheese)

Preparazione

1. 1

   Trim off about 4 inches of the thick stems from the bottom of the broccoli rabe (see these photo steps). Cut the remaining green leafy tops and buds into 3-4-inch long pieces.

2. 2

   Pile the broccoli rabe in a large (10-12-inch) skillet. Sprinkle with ½ teaspoon salt and pour in the water. Cover the pan and place over medium-high heat. Cook 5 minutes to steam the greens.

3. 3

   Uncover the pan. Stir in the olive oil, garlic, and red pepper. Continue cooking 1-2 minutes, until the garlic smells fragrant and all the water is evaporated.

4. 4

   Remove from the heat. Sprinkle the cheese over and drizzle with as much additional olive oil as you like. Serve warm or at room temperature.