Ingredients
- Salt
- 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 flakes
- 1/2 cup chicken stock
Directions
Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 5 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add pancetta and saute for 4 minutes. Add 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 until the greens are tender, about 5 to 7 minutes, stirring occasionally. Season with salt, if necessary. Serve hot or warm, with some of the cooking liquid ladled over the top.
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By leyhj412_4871823
Bridgeville, Pa
on October 23, 2011
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Great! It reminds me of a greens and beans style dish minus the white beans, to think this would not work is ridiculous. I added fresh lemon juice, magnifique!
By Annie_chitty
on July 15, 2011
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Worked very well, tasted great and the note to par-boil first is good advice. I was careful not to over cook and didn't use any stock
By Susan Vandyke-Smith
on February 05, 2011
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Not even a one! I absolutely hated it! It was mushy and we didn't even do the chicken broth. My husband is an executive chef and he looked at this receipt and said, "this isn't going to work!". He was right. We threw it out.
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