New Side Dish

Last night I made broccoli rabe for the first time. It's quite bitter, but it pairs well with sweet peas. This was easy to make and scrape-the-bottom-of-the-bowl yummy.

Sauteed Broccoli Rabe and Peas

1 (3/4- to 1-lb) bunch broccoli rabe
10 oz frozen peas (about 2 cups)
1/4 cup extra-virgin olive oil
3 large garlic cloves, peeled and lightly smashed with side of a large knife
1/2 teaspoon salt
1/2 teaspoon black pepper

Trim stem ends from broccoli rabe and discard. Cut remainder crosswise into 1 1/2-inch pieces.

Cook broccoli rabe and peas in a 4- to 6-quart pot of boiling salted water until broccoli rabe is wilted and stems are crisp-tender, 2 to 3 minutes. Drain well in a colander.

Heat oil with garlic in a 12-inch heavy skillet over moderately high heat, turning garlic frequently, until garlic is golden, 1 to 2 minutes, then discard garlic.

Add broccoli rabe, peas, salt, and pepper to skillet and sauté, stirring, until well coated with garlic oil, about 2 minutes.

Comments

[D]

I love Broccoli Rabe! I make it with white beans instead of peas. I add red hot pepper flakes and I boil the Broccoli Rabe a bit, then drain it and sauté. My father likes to add roasted Italian sausage to his and then toss it with some pasta.

[Karan]

I do not know this broccoli rabe. I am intrigued!