Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil. Get 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.
Slow-Cooked Broccoli Rabe (Cime di Rapa Fritte)
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.
