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Broccoli Rabe Sauteed
Broccoli Rabe Sauteed
(Broccoli Rabe Saltata)
 
 
Ingredients:

2 lb broccoli rabe
3 large garlic cloves, thinly sliced lengthwise
1/3 cup extra-virgin olive oil
1 teaspoon salt (preferably sea salt), or to taste
Lemon wedges 

Directions:

Cut off and discard 1 inch from stem ends of broccoli rabe.

Cook broccoli rabe, uncovered, in 2 batches in a 6 to 8-quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking.

Drain well in a colander.

Cook garlic in olive oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes.

Add broccoli rabe and cook, tossing to coat with olive oil, until heated through, 3 to 5 minutes.

Toss broccoli rabe with salt. Makes 8 servings.

Note: Broccoli rabe can be boiled and drained 6 hours ahead, then chilled, covered. Bring to room temperature before proceeding.

That's it!
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