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Sauteed Broccoli Rabe and Peas. recipes

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In this vibrant green dish, the bitterness of broccoli rabe comes in second place to the sweetness of the peas and the comforting familiarity of olive oil and garlic.
Ingredients:

  • 1 (3/4- to 1-lb) bunch broccoli rabe
  • 10 oz frozen peas (about 2 cups)
  • 1/4 cup extra-virgin olive oil
  • 3 large garlic cloves, peeled and lightly smashed with side of a large knife
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Trim stem ends from broccoli rabe and discard. Cut remainder crosswise into 1 1/2-inch pieces.
  2. Cook broccoli rabe and peas in a 4- to 6-quart pot of boiling salted water until broccoli rabe is wilted and stems are crisp-tender, 2 to 3 minutes. Drain well in a colander.
  3. Heat oil with garlic in a 12-inch heavy skillet over moderately high heat, turning garlic frequently, until garlic is golden, 1 to 2 minutes, then discard garlic.
  4. Add broccoli rabe, peas, salt, and pepper to skillet and sauté, stirring, until well coated with garlic oil, about 2 minutes.

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