Moosewood’s Ned Asta was developing this recipe in her kitchen. Her son Tazio was helping and said, “Hey, I usually don’t like broccoli rabe, but this is delicious!” Yeah, Taz, we agree! Broccoli rabe or rapini is one of those slightly bitter old-world greens bursting with nutrition and strong character that your Italian grandma couldn’t live without. The sun-dried tomatoes and crushed red pepper are intensely flavorful and stand up to the assertive greens. The slivered almonds or pine nuts sautéed with garlic are just a fabulous, elegant inspiration. Thanks, Neddie!
Serves 3 or 4
Time: 20 minutes
Salt
1¼ pounds broccoli rabe
3 tablespoons slivered almonds (or pine nuts)
4 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil
8 sun-dried tomatoes packed in oil, drained and sliced thinly
Freshly ground black pepper
Bring a pot of salted water to a boil. Trim the hard stems from the broccoli rabe, leaving the leafy parts intact. Add the broccoli rabe to the boiling water and simmer until just tender, 2 to 3 minutes. Run cold water over the broccoli rabe in a colander and set aside to drain well.
In a skillet, sauté the almonds, garlic, and red pepper flakes in the olive oil for a couple of minutes. Add the sun-dried tomatoes and cook for a minute longer. Add the drained broccoli rabe and stir constantly until hot.
Season with salt and black pepper to taste and serve immediately.
This full-flavored side dish will complement a creamy entrée, such as Fettuccine with Caramelized Onions and Yogurt or Cheesy Risotto with Grapes. It also makes a good pizza topping with mozzarella.