Slow-Cooked Broccoli Rabe (Cime di Rapa Fritte) | Saveur
Broccoli rabe, notoriously bitter and tough, becomes mellow and supple when cooked slowly in a chile–garlic-spiked bath of water and olive oil.
Ingredients
- 1 <sup>1</sup>⁄<sub>4</sub> cups olive oil
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. crushed red chile flakes
- 12 cloves garlic, thinly sliced
- 2 <sup>1</sup>⁄<sub>4</sub> lb. broccoli rabe, thick stems removed, cut into 2" pieces
- Kosher salt and freshly ground black pepper, to taste
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