Ingredients Jump to Instructions ↓

  1. 1 (3/4- to 1-lb) bunch broccoli rabe

  2. 10 oz frozen peas (about 2 cups)

  3. 1/4 cup extra-virgin olive oil

  4. 3 large garlic cloves, peeled and lightly smashed with side of a large knife

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon black pepper

Instructions Jump to Ingredients ↑

  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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