Ingredients Jump to Instructions ↓

  1. 2 pounds broccoli rabe* tough stems peeled

  2. 1/4 cup extra virgin olive oil

  3. 3 garlic cloves -- coarsely chopped

  4. 6 tablespoons freshly grated pecorino ramano cheese

Instructions Jump to Ingredients ↑

  1. Preparation : Cook broccoli rabe in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. (Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.) heat olive in large skillet over medium heat. Add garlic and saute until fragrant, about 1 min. Add broccoli rabe and saute until heated through, about 4 minutes. Remove from heat. Sprinkle 2 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to platter. Sprinkle remaining 2 tablespoons cheese over. * Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty food stores and some supermarkets.


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