Braised Broccoli Rabe

This is an example of a short braise, where the cooking liquid is not reduced to make a sauce. Many recipes call for broccoli rabe to be blanched and then sautéed to remove some of its bitterness, but if you prefer its natural taste, braising is a better option. They taste best with a main dish that is equally as powerful, such as a steak with Merlot Sauce.

¼ cup extra-virgin olive oil
3 cloves garlic, crushed and peeled
1 bunch (1¼ lbs) broccoli rabe, trimmed and cut crosswise into 3" pieces
2 tsp. lemon zest, julienned
½ tsp. kosher salt
¼ tsp. black pepper, freshly ground
1 cup chicken stock
lemon juice, freshly squeezed

Sauté Garlic:
Heat oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.

Braise Broccoli Rabe:
Add broccoli rabe, zest, and ¾ tsp. salt, then use tongs to toss and coat in oil. Add stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7-10 minutes.

Serve:
Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice. Serve immediately.

Makes 4 servings.

Cook's Notes: Look for broccoli rabe with vibrant green leaves and plump stems. Small-leaved plants are young and therefore mild-tasting.