Sautéed Broccoli Rabe with shallots

By Muzungu

Ingredients

• 1 pound broccoli rabe, ends trimmed and sliced into 2-inch pieces
• 1 tablespoon olive oil
• 2 medium shallots, thinly sliced
• 1/4 teaspoon red pepper flakes

Details

Servings 2
Adapted from chow.com

Preparation

Step 1

Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Fill a large pot with heavily salted water and bring to a boil over high heat. Cook broccoli rabe until stalks are just tender when pierced with a knife, about 2 minutes.
Drain broccoli rabe and place in the ice water bath until cool. Remove, shake off excess water, pat dry with paper towels, and set aside. (If not cooking immediately, store in the refrigerator in a resealable plastic bag lined with paper towels for up to 1 day.)
Place a large frying pan over medium-high heat and add oil. When oil shimmers, add shallots and cook until golden, about 3 minutes.
Add red pepper flakes and season with salt and freshly ground black pepper. Add reserved broccoli rabe and cook, stirring occasionally, until heated through, about 5 minutes. Taste, adjust seasoning as needed, and serve.