Braised Broccoli Rabe

Name: Braised Broccoli Rabe
Yield: Serves 4
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 3 medium garlic cloves, crushed and peeled (page 33); 1 bunch (1 1/4 pounds) broccoli rabe, trimmed and cut crosswise into 3-inch pieces; 2 teaspoons julienned lemon zest, plus fresh lemon juice for serving; Coarse salt and freshly ground pepper; 1 cup Basic Chicken Stock (page 41)

January 26, 2012

This is an example of a short braise, where the cooking liquid is not reduced to make a sauce. Many recipes call for broccoli rabe to be blanched and then sautéed to remove some of its bitterness, but if you prefer its natural taste, braising is a better option. It mellows the bitterness without adding an extra step, especially when cooked in chicken stock, which adds a touch of richness.

Recipe notes

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