This recipe is compliments of Zuccarelli’s Italian Kitchen
Chef Douglas A. Chmielewicz put together a healthy side dish that could easily be made at home. Within a few minutes, he had created vibrant green garlic infused sautéed Broccoli Rabe. Similar to turnip greens, this green is a great source of vitaminsA, C, and K, as well as potassium, calcium, and iron.
- Kosher salt
- 1 Bunch broccoli rabe, remove tough and non-leafy stems
- Extra-virgin olive oil
- 3 Cloves garlic, smashed
- Pinch crushed red pepper flakes
Coat a large sauté pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. When the garlic is golden brown, toss in the Rabe and a dash of salt. Steam for approximately 6 minutes by placing another pan over the sauté pan or add a lid. Shake occasionally to prevent burning. When rabe is tender, serve immediately.
If you don’t feel like cooking, both these dishes are regular menu items, so plan on stopping in and enjoying with the Zuccarelli family. www.zuccarellis.com
Originally printed in Palm Beach Woman Magazine.