Slow-Cooked Broccoli Rabe (Cime di Rapa Fritte)

Name: Slow-Cooked Broccoli Rabe (Cime di Rapa Fritte)
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 1 ⁄ 4 cups olive oil; 1 1 ⁄ 2 tsp. crushed red chile flakes; 12 cloves garlic, thinly sliced; 2 1 ⁄ 4 lb. broccoli rabe, thick stems removed, cut into 2" pieces; Kosher salt and freshly ground black pepper, to taste

Serves
serves 4-6

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

By SAVEUR Editors

Published on September 11, 2013

Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil. Simply seasoned with garlic and chile flakes, this Italian home-cooking classic is true comfort food. This broccoli rabe recipe first appeared in our October 2011 issue along with Lesley Porcelli's story The Soft Approach.

Ingredients

1 ¹⁄₄ cups olive oil
1 ¹⁄₂ tsp. crushed red chile flakes
12 cloves garlic, thinly sliced
2 ¹⁄₄ lb. broccoli rabe, thick stems removed, cut into 2" pieces
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Heat 3⁄4 cup oil, chile flakes, and half the garlic in a 12" skillet over medium-high heat, and cook, stirring occasionally, until garlic is lightly browned, about 2 minutes. Add broccoli rabe and 1⁄2 cup water, reduce heat to medium-low, and cover skillet; cook, stirring occasionally, until very soft, about 1 hour and 15 minutes.

Step 2

Meanwhile, place remaining oil and garlic in a 1-qt. saucepan over medium-high heat. Cook, stirring occasionally, until garlic is crisp and golden, about 5 minutes. Drain, and set garlic chips aside.