Braised Broccoli Rabe with Garlic and Red Pepper

 

There comes a time of atonement for all calories taken in on a holiday weekend! Today was mine. Was it that huge scoop of chocolate ice cream at the Brewers Game Saturday night or could it have been the cheeseburger? Hmmmm.

Regardless, it was calorie 'pay back' time tonight. I decided I would only eat veggies for dinner. I had a bunch of rapini left in the frig and decided that would be my meal tonight.

Rapini, or Broccoli Rabe, is a favorite of mine. I've always been a big fan of the cruciferous vegetable group and have never tasted one I haven't liked.

My favorite method of preparation is adapted from several recipes. I like rapini garlicky and spicy. If you can't find broccoli rabe or rapini, this recipe would work equally well with regular broccoli,  Just cut into smaller pieces and cut the stalks in half.

This would also make a great side dish for any fish, meat or poultry you plan to serve.

Braised Rapini with Garlic and Red Pepper Flakes

Serves 2 (unless you decide to eat it all yourself)
Printable Recipe

1 bunch rapini, washed and 3-4 inches of stem cut off
2 garlic cloves, chopped
1/2 teaspoon red pepper flakes
2 tablespoons unsalted butter
1/4 cup extra virgin olive oil

Bring a large stock pot of salted water to boil. Add rapini and cook for 4 minutes. Drain and rinse with very cold water to stop additional cooking. Squeeze out excess moisture. Chop into 2 inch lengths.

In a large sauté pan, over medium-high heat, add 2 tablespoons of unsalted butter and 2 tablespoons of extra virgin olive oil. Add chopped garlic and sauté until fragrant and golden, being careful not to burn. Add rapini and cook until butter and olive oil are absorbed, turning frequently. Add another tablespoon of olive oil and continue to sauté until absorbed. Repeat this step.

Add red pepper flakes, salt and pepper and serve immediately.