Slow-Cooked Broccoli Rabe (Cime di Rapa Fritte)

Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe)

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.

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 14 cups olive oil
  • 1 12 tsp. crushed red chile flakes
  • 12 cloves garlic, thinly sliced
  • 2 14 lb. broccoli rabe, thick stems removed, cut into 2" pieces
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Heat 34 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 12 cup water, reduce heat to medium-low, and cover skillet; cook, stirring occasionally, until very soft, about 1 hour and 15 minutes.
  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.
  3. To serve, season broccoli rabe with salt and pepper and top with reserved garlic chips.