Ingredients 1 pound broccoli rabe; 3 tablespoons extra virgin olive oil; 2 garlic cloves, peeled and sliced; Salt; ¼ teaspoon crushed red pepper, or to taste ...

To highlight the vegetable's subtle sweetness, the heads are halved and caramelized, cut-side down, in a skillet with a hit of garlic, crushed red pepper, and lemon juice. Skip to content Food & Wine ...

Add the broccoli rabe, 1 teaspoon salt, lemon juice and 1/4 cup water. Cook, stirring frequently, until the broccoli is just tender, 4 to 5 minutes. Remove from heat.

Preheat the oven to 375°. In a medium saucepan, melt the butter. Whisk in the mustard, parsley and 1 teaspoon of the thyme and remove from the heat; let cool for 3 minutes.

Scatter the garlic over the oil, and cook, shaking the pan, until golden brown, about 1 minute. Add the broccoli rabe, and season lightly with salt and ¼ teaspoon crushed red pepper. Stir and ...

Recipe: Braised Broccoli Rabe with Garlic and Pecorino. By Anastatia Curley. April 14, 2010. ... This week brought broccoli rabe, though, which I think of as "the grownup's broccoli." ...

Set a large pot of salted water over high heat to the boil. Add the broccoli di rabe, and cook 3 to 4 minutes when the greens turn a bright verdants color. Drain and shock in ice water immediately ...

Preparation. Step 1. Bring a large saucepan of salted water to a boil. Working in 2 batches, cook broccoli rabe just until bright green, about 10 seconds.

— From "1,000 Italian Recipes" by Michele Scicolone. Makes 4 servings 1 1/2 pounds broccoli rabe Salt 3 tablespoons olive oil 2 large garlic cloves, thinly sliced Pinch of crushed red pepper 1.