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B8b302c8 b409 4eeb ace0 ddc946176406  2016 05 02 15 49 59
Josh Cohen
Josh Cohen

Broccoli rabe.

Blanch it, shock it in ice water, then squeeze out the extra water.

In a large pot, olive oil and garlic. Cook the garlic till its golden. Add chili flakes, add the broccoli rabe. Sauté for a few minutes. Salt and pepper. Lemon zest. Taste it and adjust as necessary. Serve and enjoy.

This technique gets you broccoli rabe that's green, vibrant, and tender. No more soft, gray, mushy broccoli rabe.