Braised Broccoli Rabe with Olive Tapenade

Braised Broccoli Rabe with Olive Tapenade

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1/4 cup evoo
1 clove garlic, crushed and roughly chopped
1 tsp crushed red pepper flakes
1 extremely large bunch of young broccoli rabe (or 2-3 normal sized bunches), trimmed and roughly chopped (rinsed and still very damp)
1/4 cup olive tapenade


Heat olive oil in a large pot over moderately-low heat.  Once the oil is warm, add garlic and red pepper flakes.  Saute until the garlic is golden and the oil is fragrant.  Add the damp broccoli rabe.  You want plenty of water to cling to the broccoli rabe to provide the braising liquid.  Toss broccoli rabe to coat in oil.  Cover the pot and lower the heat to low.  Braise until broccoli rabe is tender, about 8-12 minutes (depending on the size, age and tenderness of the broccoli rabe).
Remove from heat and toss with olive tapenade.  Transfer to a serving bowl and serve warm.