Ingredients:

  • 2 bunches (about 2 lbs) Broccoli Rabe (Rapini), trimmed
  • 2 tablespoons Coarse Sea Salt (for blanching)
  • 1/3 cup Extra Virgin Olive Oil, divided
  • 6 large cloves Garlic, smashed and thinly sliced
  • 1 teaspoon Red Pepper Flakes (Chilli Flakes)
  • 1/4 cup Water or broth
  • Fine Sea Salt, To taste
  • Freshly Ground Black Pepper, To taste

Instructions:

  1. Trim the Rapini: Wash the rapini thoroughly. Trim off the very thick, woody ends of the stems (typically the bottom 1-2 inches). Keep the leafy parts and tender flowering buds. If stems are very thick, slice them lengthwise to ensure even cooking.
  2. Boil and Salt: Bring a large stockpot of water to a rolling boil. Add the 2 tablespoons of coarse salt—it should taste salty like the sea.
  3. The Critical Blanch: Add the trimmed rapini to the boiling water. Cook for precisely 2 to 3 minutes until the greens are vibrant green and slightly softened. Do not overcook.
  4. Drain Vigorously: Immediately scoop the rapini out of the water using tongs or drain quickly into a colander. Shake off excess water, and pat the greens lightly if they look sodden.
  5. Infuse the Oil: Heat the 1/3 cup of olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook gently for 1 to 2 minutes, stirring often, until the garlic is fragrant and just beginning to turn pale gold. Crucially, do not let the garlic burn.
  6. Sauté the Greens: Add the drained, blanched rapini to the skillet. Turn the heat up to medium-high. Sauté vigorously for 5 to 7 minutes, tossing regularly to coat the greens in the oil.
  7. Deglaze and Tenderise: If the pan looks dry or the greens aren't quite tender enough, add the 1/4 cup of water (or broth). Continue cooking until the liquid has evaporated and the rapini is deeply tender and coated in the garlicky oil.
  8. Final Seasoning: Taste the rapini. Season generously with fine sea salt and freshly ground black pepper. Stir well and serve immediately while hot.