Recipe: Braised Broccoli Rabe with Garlic and Pecorino

By Anastatia Curley

Because I'm still so fond of it, I've been a little disappointed about the total lack of broccoli in my CSA share this winter. This week brought broccoli rabe, though, which I think of as "the grownup's broccoli." Cooked this way, the greens would also make a good topping for pasta, or a side dish for some kind of meat-based main course.

Serves 1

    • 1 bunch broccoli rabe, coarsely chopped
    • 2 cloves garlic, peeled and crushed, plus one additional clove (for the bread)
    • about 4 tablespoons olive oil
    • red pepper flakes
    • 2 slices country bread—something substantial that will stand up to the greens
    • Pecorino cheese
    • salt

Warm the olive oil in a large, heavy-bottomed saucepan—I used a cast-iron pan—over medium heat. Add the garlic cloves and a pinch of red pepper flakes.

Once the garlic has turned golden, add the broccoli rabe, half a teaspoon of salt, and about a cup of water. Adjust the heat so that the water is simmering, then partially cover and cook for about 20 minutes, or until the stems are tender but still bright green.

While the broccoli rabe is cooking, toast the bread under the broiler. When it's toasted, rub both sides with the cut side of a clove of garlic.

Remove the broccoli rabe from the pan with a slotted spoon, then pile it on the bread. Drizzle with olive oil and top with grated Pecorino cheese.

To read Anastatia's account of the pleasures of cooking for one, click here.

This article available online at:

http://www.theatlantic.com/health/archive/2010/04/recipe-braised-broccoli-rabe-with-garlic-and-pecorino/38858/