This recipe, from Claire Criscuolo, founder and proprietor of the New Haven, Conn., veg eaterie Claire’s Corner Copia, pays homage to Criscuolo’s father, who’s of Sicilian descent. To help tamp down the peppery-mustardy, bitter taste of broccoli rabe, Criscuolo says, “I blanch it in a small amount of lightly salted boiling water for just a minute, then drain it, reserving the water for a soup.”
- 2 Tbs. extra virgin olive oil
- 5 cloves garlic, sliced
- 1 chopped tomato, or 12 halved cherry tomatoes
- 1 tsp. fennel seeds
- 1/4 tsp. red pepper flakes
- 1 big bunch (16 oz.) broccoli raab
1. Heat oil in a large skillet over medium heat. Add garlic, tomato, fennel seeds, and red pepper flakes. Stir frequently for a few minutes, until the tomatoes soften and the garlic is golden but not burned.
2. Blanch, then drain the broccoli raab. Add to skilletcareful, it splattersand sprinkle with sea salt. Toss skillet contents to coat with oil.
3. Cover, and cook about 3 minutes, then toss again to cook evenly. Cover, and continue cooking for another minute or two.
4. Taste for doneness; it's ready when tender to your preference.
- Calories: 107
- Carbohydrate Content: 7 g
- Fat Content: 7 g
- Fiber Content: 3 g
- Protein Content: 4 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 231 mg
- Sugar Content: 2 g