Broccoli Rabe with Oreccchiette

Broccoli Rabe, Rapini, Broccoletti, Brocci di Rapi, Cime di Rap, Rappi, Friarielli...whatever you call it, this leafy green bouquet is easy to cook, delicious and sooo nutritious--chock-full of vitamins A, C, K, as well as calcium, iron, and potassium.

This is one of my favorite recipes:

1-2 bunches broccoli rabe chopped
3-4 garlic cloves thickly sliced
red pepper flakes
3/4 cup olive oil
1/2 lemon

1 lb orecchiette pasta

freshly grated parm cheese
salt and pepper

Chop broccoli rabe and soak in a bowl of cold water
In a heavy skillet, slowly sautee garlic and red pepper flakes, slowly increase temperature to get the oil very hot (sizzling!)
Once oil is popping, drain the rabe and add by handfuls to the skillet (I usually place the skillet in the sink as the oil will pop and splash once the rabe is added to it)
Return skillet to low heat and stir the broccoli rabe until wilted. Remove from heat, cover and let stand about 10 minutes. A few minutes in, add the juice from half a lemon.

Boil orecchiette, drain and return to pot
Add the broccoli rabe/oil to the pasta and combine.
Salt and pepper to taste

Serve topped with fresh grated parm.

Delicioso!!

Things I Like...Leafy greens!