This Spicy Braised Broccoli Rabe side dish is an easy and flavorful compliment to almost any main course.
Spicy Braised Broccoli Rabe
Servings
4 Servings
Ingredients
- 1 tablespoon olive oil
- 4 cups broccoli rabe trimmed and washed, or broccoli florets
- 2 cloves garlic minced
- 2 tablespoons Balsamic vinegar
- 1/2 tablespoon red chili flakes
- Kosher salt
- Freshly ground black pepper
Instructions
- Heat oil in a medium sized skillet over medium high heat. Add broccoli rabe and sauté for 4 to 6 minutes or until wilted. Add garlic and cook 2 minutes more. Add balsamic and 1/4 cup water and bring to a boil.
- Reduce to a simmer and cook 8 to 10 minutes or until very tender. Stir in red chili flakes and season to taste with salt and pepper.
broccoli rabe does have to be checked but is easier to check than fresh broccoli bc the “florets” are not as tightly clustered – you can of course sub in broccoli
LOL I would agree with you :-)! Will fix that!
Can you not just use defrosted forzen brocoli? does it have to be checked?
Just a quick note: when there is only one step to a recipe, don’t use any numbers–the rule is that you can’t divide something into 1 part.
Dear Jamie-
Talk about Hashgacha– I was served braised brocolli rabe in Corvallis OR last evening for the first time in my life!
I had the rabe checked for thrips (as the stems were obviously clean), and wondered if you had heard anything about the infestation status of this part of the vegetable? I loved it, and would eat it regularly. For the diabetic, its got great phytonutriants to substitute for fruits . . .
I will also check with my collegues at the OU and Rabbi Gissinger from Lakewood and get back to you.