I’ve never had broccoli rabe in my life until I moved down to the Philly area. Down here it’s pretty popular, especially since it’s a key ingredient in (arguably) Philadelphia’s signature sandwich, the roast pork sandwich. The taste is somewhat bitter, but I like it.
In Thomas Keller’s Ad Hoc at Home, I’ve had his recipe for sauteed broccoli rabe bookmarked for quite some time, but just never had reason enough to try it. When contemplating what to make last night for today’s lunch, it finally hit me…chicken cutlet sandwich w/ sharp provolone, broccoli rabe, roasted peppers, and pesto.
Not that you need a recipe, but this was my first time cooking with broccoli rabe so I had to follow something…
Sauteed Broccoli Rabe
adapted from Thomas Keller’s Ad Hoc at Home
-2 lbs. broccoli rabe, trimmed
-2 tbsp canola oil
-2 large garlic cloves, minced
-1 tsp crushed red pepper
-salt & pepper, to taste
Bring a large pot of heavily salted water to a boil. In the meantime, set up an ice bath in a large bowl and a cooling rack over a paper towel lined sheetpan.
Once the water is boiling, add the broccoli rabe and cook for about 3 minutes. Immediately drain then toss the broccoli rabe into the ice bath. Once cool, drain the broccoli rabe on the cooling rack.
Take a large frying pan and heat the oil over medium. Add the garlic and saute for a minute. Next, add the crushed red pepper, immediately followed by the broccoli rabe.
Using tongs, toss constantly for about 2 minutes. Off the heat. Season with salt & pepper.
Serve as a side or for use in other intended dish. I will post a photo to TwitPic soon of my sandwich!