Broiled Broccoli Rabe
By Steve DunnPublished on July 26, 2016
Time
20 minutes
Yield
Serves 4
Ingredients
Before You Begin
Because the amount of heat generated by a broiler varies from oven to oven, we recommend keeping an eye on the broccoli rabe as it cooks. If the leaves are getting too dark or not browning in the time specified in the recipe, adjust the distance of the oven rack from the broiler element.
Instructions
- Adjust oven rack 4 inches from broiler element and heat broiler. Brush rimmed baking sheet with 1 tablespoon oil.
- Trim and discard bottom 1 inch of broccoli rabe stems. Wash broccoli rabe with cold water, then dry with clean dish towel. Cut tops (leaves and florets) from stems, then cut stems into 1-inch pieces (keep tops whole). Transfer broccoli rabe to prepared sheet.
- Combine remaining 2 tablespoons oil, garlic, salt, and pepper flakes in small bowl. Pour oil mixture over broccoli rabe and toss to combine.
- Broil until half of leaves are well browned, 2 to 2 1/2 minutes. Using tongs, toss to expose unbrowned leaves. Return sheet to oven and continue to broil until most leaves are lightly charred and stems are crisp-tender, 2 to 2 1/2 minutes longer. Transfer to serving platter and serve immediately, passing lemon wedges.
Time
20 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Most recipes for broccoli rabe call for blanching and shocking the green before cooking in order to tame its bitterness—a fussy method that washes out all of its distinctive flavor. When we learned that most of the vegetable’s bitterness comes from an enzymatic reaction triggered when the florets are cut or chewed, we kept the leafy parts of the vegetable whole. Because the heat from cooking then deactivated the enzyme, much of the bitterness was tamed. We also skipped stovetop methods and broiled the rabe, which created deep caramelization without overcooking the pieces. Plus, broiling the rabe took just minutes and required nothing more than a rimmed baking sheet.
Before You Begin
Because the amount of heat generated by a broiler varies from oven to oven, we recommend keeping an eye on the broccoli rabe as it cooks. If the leaves are getting too dark or not browning in the time specified in the recipe, adjust the distance of the oven rack from the broiler element.
Instructions
- Adjust oven rack 4 inches from broiler element and heat broiler. Brush rimmed baking sheet with 1 tablespoon oil.
- Trim and discard bottom 1 inch of broccoli rabe stems. Wash broccoli rabe with cold water, then dry with clean dish towel. Cut tops (leaves and florets) from stems, then cut stems into 1-inch pieces (keep tops whole). Transfer broccoli rabe to prepared sheet.
- Combine remaining 2 tablespoons oil, garlic, salt, and pepper flakes in small bowl. Pour oil mixture over broccoli rabe and toss to combine.
- Broil until half of leaves are well browned, 2 to 2 1/2 minutes. Using tongs, toss to expose unbrowned leaves. Return sheet to oven and continue to broil until most leaves are lightly charred and stems are crisp-tender, 2 to 2 1/2 minutes longer. Transfer to serving platter and serve immediately, passing lemon wedges.
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