Ingredients:
1 lb. broccoli rabe, trimmed and washed (rapini)
2 Tbsp. Mushroom & Sage Olive Oil
2 Tbsp. salted butter
2 Tbsp. fresh minced garlic
sea salt and freshly ground black pepper, to taste
grated Parmesan cheese
1 lb. broccoli rabe, trimmed and washed (rapini)
2 Tbsp. Mushroom & Sage Olive Oil
2 Tbsp. salted butter
2 Tbsp. fresh minced garlic
sea salt and freshly ground black pepper, to taste
grated Parmesan cheese
Instructions:
Cut an X in the bottom of the stems and place into a large pot. Cover with cold water and add in 1 tablespoon salt to the water. Bring to a boil over medium-high heat.
Reduce heat to a low simmer and cook until tender. Drain the broccoli rabe over a large colander.
Using a spoon push the rabe against the colander to release most of the moisture.
Heat oil and butter in a large skillet over medium heat. Add in garlic and sauté for 2 minutes. Add in the broccoli rabe and sauté for about 12-15 minutes or until desired doneness.
Season with salt and pepper. Sprinkle with Parmesan cheese to taste if desired.
