By Christina Falco Baldwin of Little Girl, Big Knife
I always get super excited to see rabe at the market. It brings me back to my grandmother’s at Thanksgiving when this sometimes bitter green was a favorite side dish.
- 1 bunch broccoli rabe, tough, non-leafy stems removed
- Extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 onion, sliced
- Kosher salt
- Pinch crushed red pepper flakes
Directions:
Coat a large sauté pan with olive oil. Add the garlic, onion, sprinkle of salt and crushed red pepper and bring to medium heat. Sauté until onions start to become translucent. Add the broccoli rabe and toss around in the oil to heat up and season. Add more oil, if needed and season with salt if needed (it probably will). Cook covered until greens are tender.
Read more about Christina Falco Baldwin, here.
