Spicy Broccoli Rabe
- 2 quarts water
- 1 teaspoon ground red pepper
- 1 fresh bay leaf
- 1 pound broccoli rabe (rapini), trimmed
- 1 tablespoon olive oil
- 1 teaspoon grated garlic
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/2 ounce Parmigiano-Reggiano cheese, shaved (about 2 tablespoons)
- Combine the 2 quarts of water, the ground red pepper, and the bay leaf in a 4-quart Dutch oven (or similarly sized pot). Bring to a full rolling boil.
- Set a colander in the sink. Get some tongs ready, too.
- Put half the trimmed broccoli rabe into the boiling water. Cook for 2 1/2 minutes or until crisp-tender. You'll have to taste it; you can't "see" tender in broccoli rabe.
- Take the pot and the tongs to the sink, but don't pour out the liquid. grab all of the rabe and place it in the colander.
- Bring the pot back to the stove. Boil again.
- Add the rest of the broccoli rabe. Cook for 2 1/2 minutes or until crisp-tender. Now you can drain it. go ahead and dump the whole thing on top of the other broccoli rabe. It'll get warmed up. Find the bay leaf. Discard it.
- Place the olive oil in a large bowl. Swirl around a bit. Look fancy.
- Add the garlic and lemon juice to the bowl.
- Add the hot broccoli rabe to the bowl. Toss to lightly coat in oil and garlic. Sprinkle with salt.
- Serve with a few shavings of Parmigiano-Reggiano alongside Toasted Penne with Chicken Sausage.
water, ground red pepper, bay leaf, broccoli rabe, olive oil, garlic, lemon juice, kosher salt, cheese
Taken from www.myrecipes.com/recipe/spicy-broccoli-rabe (may not work)