Garlic is DeathbedFood so why not add it to broccoli?
Barefoot says that broccoli rabe is an Italian vegetable that looks a little like American broccoli but is more bitter. I couldn’t find broccoli rabe so I used broccolini or baby broccoli. With olive oil and garlic, it’s a DeathbedFood side dish.
I served it with my mom’s meatloaf (see post) and good ol’ fashioned mashed potatoes.
See the recipe below from the Barefoot Contessa at Home cookbook:
2 bunches broccoli rabe
3 Tbs. olive oil
6 large garlic cloves, sliced
1/2 tsp. crushed red pepper flakes
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Cut off and discard the tough ends of the broccoli rabe and cut the rest of it into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well.
Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside.
Add the broccoli to the hot oil. Add the red pepper flakes, salt and pepper and cook covered over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasons, and serve hot.
