Slow Cooked Broccoli Rabe

Broccoli Rabe, also known as Rapini,  can be a bitter vegetable.  But when you slow cook it this way, it comes out delicious.  High in vitamins A, C, K as well as potassium, calcium and iron, what a great way to get in something great for you.  Delicious next to roasted fish or meats. Depending on the time of year, broccoli rabe can be expensive but a little of this goes a long way.  This recipe comes from  Saveur magazine.

ENLARGE IMAGECredit: Todd Coleman

SERVES 4-6

INGREDIENTS

1 ¼ cups olive oil

1 ½ tsp. crushed red chile flakes

12 cloves garlic, thinly sliced

2 ¼ lb. broccoli rabe, thick stems removed, cut into 2" pieces 

Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Heat ¾ cup oil, chile flakes, and half the garlic in a 12" skillet over medium-high heat, and cook, stirring occasionally, until garlic is lightly browned, about 2 minutes. Add broccoli rabe and ½ cup water, reduce heat to medium-low, and cover skillet; cook, stirring occasionally, until very soft, about 1 hour and 15 minutes.

2. Meanwhile, place remaining oil and garlic in a 1-qt. saucepan over medium-high heat. Cook, stirring occasionally, until garlic is crisp and golden, about 5 minutes. Drain, and set garlic chips aside.

3. To serve, season broccoli rabe with salt and pepper and top with reserved garlic chips.