Sautéed Broccoli Rabe
Sautéed Broccoli Rabe is purpose-built for Philly Italian Pork Sandwiches, but stands on its own as a side dish. Do not consider substituting broccolini, a similar-looking vegetable which is sitting next to broccoli rabe in the produce section and is probably cheaper. Broccoli Rabe comes from a different side of the crucifer family and has a pleasantly bitter bite that’s closer to turnip or mustard greens than sweet tasting broccolis. Makes enough for half a dozen pork sandwiches or 3-4 servings as a side.
Ingredients:
I head broccoli rabe, about 1 lb
¼ c good olive oil
¼ c chopped garlic, 6-8 cloves
Pinch cracked red pepper
Pinch kosher salt
Method: cut off the ends then chop broccoli rabe stalks into 1-inch lengths. Sauté garlic in olive oil till it becomes fragrant and browns slightly; add broccoli rabe, red pepper and salt and stir to combine. Continue cooking over low to medium heat until it begins to wilt and cook down, then cover and cook to desired doneness: just slightly crunchy if serving as a side dish, fully tender if using as a sandwich garnish.
