- 2 bunches broccoli rabe, stems trimmed and washed
- 4 tablespoons olive oil
- 4 ounces pancetta or mortadella, finely chopped
- 6 garlic cloves, peeled and thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/2 cup chicken stock
Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch briefly -- about 3 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add pancetta and sauté until crisp, about 4 minutes.
Add the garlic and crushed red pepper and cook for 2 minutes, or until the garlic is fragrant. Do not allow the garlic to brown.
Add the broccoli rabe and chicken stock, partially cover the pan and cook, stirring occasionally, until the greens are tender, 5 to 7 minutes. Season with salt, if necessary.
Serve hot or warm, with some of the cooking liquid ladled over the top.
Tuscan White Bean Soup With Broccoli Rabe
Braised Green Beans with Pancetta and Caramelized Onions
Red Wine Braised Endive
Greens with Fried Tortellini and Prosciutto
Southern Cooked Greens
Bacon Braised Green Beans
Quinoa Mix With Sauteed Kale
Fennel and Chard With Parmesan
Braised Chicken With Garlic And Cerignola Olives