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.
- 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