The amount of oil however is a bit much especially when the additional oil is added from the garlic. Add the garlic and let it cook for a minute. Add the garlic and cook over low heat stirring occasionally for 4 to 6 minutes until golden brown. Add the olive oil and the garlic cloves and cook for 3 to 4 minutes to. Heat the olive oil in a large pot.
Add the broccoli rabe salt pepper pepper flakes and 1 2 cup broth. Pat the rapini dry with a paper towel. Step 3 remove garlic from oil and set aside. When the broccoli rabe has wilted about 3 minutes add the shallot the sliced garlic and the pepper flakes. Dust with parmesan cheese if desired.
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Place the broccoli in a colander and rinse. Using tongs remove the broccoli rabe and set on a baking sheet lined with a clean dish towel. Scatter the garlic over the oil and cook shaking the pan until golden brown about 1 minute. Directions step 1 blanch broccoli rabe in a pot of salted boiling water until bright green about 30 seconds. Heat olive oil in a large skillet.
In a large skillet saute garlic in oil for 1 minute. Rinse broccoli rabe in cold water and cut into 2 in. The rich almost sinful flavor of the roasted garlic melds perfectly with the fresh leafy taste of broccoli rabe. Directions heat a large saute pan over medium high heat. In a large skillet saute garlic in oil for 1 minute.
Directions heat a large saute pan over medium high heat. Place the broccoli in a colander and rinse. Ingredients 1 large bunch broccoli rabe rapini tough stems removed 4 5 cloves garlic smashed 2 tbsp olive oil salt and fresh pepper pinch crushed red pepper flakes optional. Add the broccoli rabe salt pepper pepper flakes and 1 2 cup broth. Stir in the broccoli rabe and saute 10 to 15 minutes or until desired doneness.
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