There are two very good reasons to get very familiar with this recipe for the perfect Sauteed Broccoli Rabe.
Not only can this recipe be applied to most hearty, stalky green veggies, but this is also an incredibly easy-to-make recipe that yields gourmet results.
This is the kind of clutch recipe you pull out when you’re hosting a special dinner and want to serve an impressive side without adding a ton of stove time to your day.
Since this recipe takes literally minutes to prep and saute, you’ll be able to give your main dish all the attention it deserves.
For their healthy cooking show FIXATE Autumn Calabrese and her brother, chef Bobby Calabrese, put together a blanching tutorial that can be applied to an assortment of hearty greens.
Blanching is the preferred technique of gourmet restaurants and savvy home cooks for good reason.
By first giving your hearty veggies a little soak in some boiling water with a pinch of salt, you cook the veggies just enough to keep them tender and your greens stay nice and bright.
The next step is to immediately dunk the entire lot into an ice bath; this locks down the nutrient structure and stops the cooking process in its tracks, preserving lots of valuable vitamins and minerals your body needs.
The traditional method of sauteeing raw veggies can result in an overcooked, limp side dish that has lost a significant amount of its nutrient value.
So rather than stew your broccoli rabe in water, be sure to keep them plenty al dente.
Draining as much of the water from your veggies here is key; not only does that prevent your veggies from steaming instead of sauteeing, it allows you achieve that perfect sizzle and add just enough char to edges giving your dish a distinct flavor and texture.
This incredibly simple recipe for Sauteed Broccoli Rabe features fresh minced garlic, a dash of chili flake for a bit of heat, and a smoky flavor you’ll love.