serves 1 or 2
Hearty pasta and risotto dishes need bright, zesty, green-vegetable side dishes to wake up all that sleepy, starchy comfort food. Sautéed bitter broccoli rabe is one of my favorites. It’s simple and very tasty, and I make it all the time in the colder months. That’s when all the best crucifers are in season, and when I tend to crave the deep, sharp flavor of bitter greens tamed with plenty of garlic and chile. Regular broccoli, Broccolini, kale, or fresh spinach take well to the same combination.
I’ve seen many recipes that call for blanching the broccoli rabe before sautéing it. I’ve never found that necessary. Covering the pan after sautéing will steam-cook it without the need for another pot to wash, because, really, who wants to deal with more dishes?
Sometimes, when I’m home alone and not in the mood for a full-on meal (maybe I’ve had a big restaurant lunch or ate too many cookies in the afternoon), I’ll make this for dinner and serve it on its own. It’s so satisfying that I don’t miss the pasta or polenta or chicken or whatever usually goes with it. And one large, fluffy bunch of broccoli rabe perfectly feeds one (this one, anyway) for a spunky solo dinner.
2 tablespoons extra-virgin olive oil
2 fat garlic cloves, finely chopped
Large pinch crushed red pepper flakes
1 large bunch broccoli rabe, tough stems removed
¾ teaspoon kosher salt
In a skillet over medium heat, heat the oil until hot. Add the garlic and red pepper flakes; cook until fragrant, about 30 seconds. Add the broccoli rabe and salt and toss well. Cook for 1 minute. Stir in 2 tablespoons water. Cover the pan and cook until tender, 3 to 4 minutes. If necessary, cook, uncovered, to evaporate any excess water in the pan.