Broccoli Rabe with Ginger and Garlic
By America's Test KitchenPublished on August 21, 2007
Time
25 minutes
Yield
Serves 4
Ingredients
1 tablespoon soy sauce 1 ½ teaspoons rice vinegar 1 teaspoon toasted sesame oil 1 teaspoon granulated sugar 1 bunch broccoli rabe (about 14 ounces), washed, bottom 2 inches of stems trimmed and discarded, remainder cut into 1-inch pieces2 teaspoons table salt 2 tablespoons vegetable oil 3 medium cloves garlic, minced¼ teaspoon red pepper flakes ½ teaspoon minced fresh ginger Table salt
Before You Begin
Using a salad spinner makes easy work of drying the cooled blanched broccoli rabe.
Instructions
- Mix soy sauce, rice wine vinegar, toasted sesame oil, and sugar in a small bowl; set aside.
- Bring 3 quarts water to boil in large saucepan. Stir in broccoli rabe and salt and cook until wilted and tender, about 2 1/2 minutes. Drain broccoli rabe and set aside.
- Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge broccoli rabe to stop the cooking process. Drain again; squeeze well to dry.
- Heat oil, garlic, red pepper, and fresh ginger in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched broccoli rabe and reserved soy sauce mixture and cook, stirring to coat, until heated through, about 1 minute. Season to taste with salt; serve immediately.
Time
25 minutesYield
Serves 4Ingredients
1 tablespoon soy sauce
1 ½ teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar
1 bunch broccoli rabe (about 14 ounces), washed, bottom 2 inches of stems trimmed and discarded, remainder cut into 1-inch pieces
2 teaspoons table salt
2 tablespoons vegetable oil
3 medium cloves garlic, minced
¼ teaspoon red pepper flakes
½ teaspoon minced fresh ginger
Table salt
Ingredients
1 tablespoon soy sauce
1 ½ teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar
1 bunch broccoli rabe (about 14 ounces), washed, bottom 2 inches of stems trimmed and discarded, remainder cut into 1-inch pieces
2 teaspoons table salt
2 tablespoons vegetable oil
3 medium cloves garlic, minced
¼ teaspoon red pepper flakes
½ teaspoon minced fresh ginger
Table salt
Ingredients
1 tablespoon soy sauce
1 ½ teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar
1 bunch broccoli rabe (about 14 ounces), washed, bottom 2 inches of stems trimmed and discarded, remainder cut into 1-inch pieces
2 teaspoons table salt
2 tablespoons vegetable oil
3 medium cloves garlic, minced
¼ teaspoon red pepper flakes
½ teaspoon minced fresh ginger
Table salt
Why This Recipe Works
We wanted to develop a dependable, quick broccoli rabe recipe that would deliver less bitterness and a rounder, more balanced flavor. We found that blanching the rabe in a large amount of salted water tamed its bitterness. Then we sautéed the blanched rabe with ingredients that complemented its strong flavor, such as garlic, ginger, soy sauce, and toasted sesame oil.
Before You Begin
Using a salad spinner makes easy work of drying the cooled blanched broccoli rabe.
Instructions
- Mix soy sauce, rice wine vinegar, toasted sesame oil, and sugar in a small bowl; set aside.
- Bring 3 quarts water to boil in large saucepan. Stir in broccoli rabe and salt and cook until wilted and tender, about 2 1/2 minutes. Drain broccoli rabe and set aside.
- Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge broccoli rabe to stop the cooking process. Drain again; squeeze well to dry.
- Heat oil, garlic, red pepper, and fresh ginger in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched broccoli rabe and reserved soy sauce mixture and cook, stirring to coat, until heated through, about 1 minute. Season to taste with salt; serve immediately.
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