Here's a recipe that recently appeared in the Washington Post's food section, courtesy of chef Rob Klink at the Oceanaire Seafood Room in D.C. Check Klink cautioned Post readers to make sure "not to serve broccoli rabe (rapini) with a main course too delicate to stand up to this green's mustardy, slightly bitter flavor."- 2 tablespoons olive oil
- 2 medium cloves garlic, cut into very thin slices
- Pinch crushed red pepper flakes
- 2 bunches broccoli raab, washed, stems removed (1 1/2 pounds)
- Salt
- Freshly ground black pepper
1. Heat olive oil in a large skillet or saute pan over medium heat.
2. Add garlic and crushed red pepper flakes; stir to combine. Reduce heat to low and cook, stirring often, for about 2 minutes, being careful not to let the garlic burn.
3. Add broccoli raab in 2 batches and cook, stirring occasionally, 4-6 minutes, until just wilted and tender.
4. Season with salt and pepper to taste; serve hot.
(Photo: Len Spoden for The Washington Post)
