Consider this your “lazy” way to great broccoli rabe. The longer this slow cooks, the better, and if you put it on warm after 8 hours, it can go a few more hours. Or you can make it up to several days ahead and refrigerate until ready to reheat and serve. This is often served with the fish dishes in Chapter 7 as part of a traditional Italian Christmas Eve feast.
Makes 4 to 6 servings.
1 pound broccoli rabe
6 large cloves garlic, sliced
1 teaspoon red pepper flakes
1/3 cup extra virgin olive oil
Salt to taste
1. Prepare the broccoli rabe by removing the tough stems and setting aside only the tops and the tender parts of the stems. Put these in a colander and rinse, then spin and/or pat dry.
2. Put the prepared broccoli rabe in the slow cooker, and add the garlic, red pepper flakes, and olive oil. Cover and cook on Low for 6 to 8 hours (do not cook on High). Season with salt to taste.