Broccoli Rabe with Aglio (Garlic) •

As a child, broccoli rabe and cooked dandelions, from my nonno's garden, were amongst my favorite foods.  My mom would make it plain with olive oil and garlic  and sometimes she would make it as an omelet.  It was delicious  with Italian bread. 

I still eat cooked broccoli rabe and dandelions, but without the bread and I sometimes eat it by adding one beaten egg to the frying pan and mix it with the green veggie. You can eat it with ricotta cheese or any other cheese, preferably raw. 

BTW, Broccoli Rabe, like all Brassicas, is a rich source of glucosinolates, which your body converts to cancer-fighting sulforophanes and indoles. Studies show that these compounds are particularly effective against stomach, lung, and colon cancers, and promising research hints at protective effects against breast and prostate cancers as well.  A 3 1/2-ounce serving of broccoli rabe provides more than half your daily requirement of antioxidant-rich vitamins A and C, both of which fight off dangerous free radicals that can cause damage to your body's cells.  The bitter green is also a good source of folate (a B vitamin that protects against birth defects and heart disease), not to mention potassium, fiber, and calcium.

You can enjoy this food with blue corn chips and with sardines for more health benefits!

INGREDIENTS
  • 1 bunch broccoli rabe
  • Boiling salted water
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  •   3 to 4 garlic cloves, thinly sliced
  • Generous pinch of sea salt, plus more, to taste
  • Generous pinch of freshly ground black pepper (optional)



METHOD

  1. Trim off tough stems and wilted leaves and discard.  Cut the remaining stalks crosswise into 3/4-inch pieces at the floret end and thinly at the stem end.
  2. In a large pot of boiling water (pinch of salt), add the broccoli rabe and cook for 4 minutes. Drain the broccoli rabe and immediately plunge it into the ice water. Let stand for a minute or two, then drain the cooled broccoli rabe and set aside. Keep the water still clinging on the leaves.
  3. Heat a large fry pan over medium heat when hot pour the 1/4 cup olive oil. Add the garlic, and sautéed just until the garlic is fragrant, about 1 minute. Do not let the garlic brown. 
  4. Add the broccoli rabe to the pan and cook, tossing constantly, about 2 minutes. Add the salt and pepper, toss and reduce the heat to medium-low. Simmer until the broccoli rabe is cook, about 2 minutes more.
  5. Transfer the broccoli rabe mixture to a serving dish. Drizzled with some olive oil.

Enjoy,

Your faithful servant,

Josephine © 2015