Broccoli Rabe with Garlic and Red Pepper Flakes

Page 342

| Course Type: Sides

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This is an excellent method of preparing broccoli rabe that ensures a bright green, tender-crisp vegetable that retains just enough of its bitterness to keep it interesting.

The vegetable is trimmed, stalks are peeled (I don’t always do this) and then it’s blanched before it’s quickly sautéed in olive oil with golden garlic slices and red pepper flakes.

Easy and delicious!

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