- 1 bunch broccoli rabe, cleaned and stemmed
- Kosher salt and freshly ground black pepper
- 4 ounces premium extra-virgin olive oil
- 4 ounces sliced garlic
- 4 ounces chicken stock
Heat olive oil and garlic in a large skillet until garlic begins to brown, about 2 minutes. Add broccoli rabe and stir quickly to cook. Lower heat and mix well allowing the broccoli and olive oil to cook together. Add chicken stock and cook until the stock is fully absorbed. Season with salt and pepper and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.