broccoli Rabe is first boiled to eliminate some of its bitterness, then its stir-fried with an aromatic combination of ginger, garlic, and sesame oil. Serve hot or at room temperature atop an asian noodle salad or alongside steaks or roast chicken.
1 ½ pounds broccoli rabe (rapini), cut into 2-inch pieces
1 tbsp olive oil
1 tsp minced peeled fresh ginger
1 garlic clove, minced
1 ½ tsp dark sesame oil
½ tsp salt
¼ tsp crushed red pepper
1. Cook broccoli rabe in boiling water 3 minutes or until crisp-tender. Drain and plunge into ice water; drain well.
2. Heat olive oil in a large skillet over medium-high heat. Add broccoli rabe, ginger, and garlic; stir-fry 2 minutes or until thoroughly heated. Remove from heat; stir in sesame oil, salt, and pepper.
Yield: 6 servings (serving size ⅔ cup)