Recipes

Slow-Cooked Broccoli Rabe (Cime di Rapa Fritte)

September 11, 2013

Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil **See the recipe for Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe) »**Todd Coleman

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.

Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a chile–garlic-spiked bath of water and olive oil.

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

Instructions

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.
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.
To serve, season broccoli rabe with salt and pepper and top with reserved garlic chips.