Garlicky Broccoli Rabe with Tomatoes — Broccoletti, Pomodoro e Aglio Romano
Roman broccoli rabe sautéed in olive oil with garlic, halved cherry tomatoes, and a hint of chilli, the bitter greens softening into the burst tomato juices for the classic side that doubles as a vegetable main with bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim tough stems from 560g broccoli rabe. Slice 10 garlic cloves thin. Halve 300g cherry tomatoes. Slice and lightly toast 120g rustic bread. Have 2 lemon wedges ready.
Boil
Bring a pot of water to vigorous boil with 0.5 tsp salt. Drop broccoli rabe in, blanch 2 minutes until just tender. Drain and pat gently dry, then roughly chop into 4cm pieces.
Bloom
Heat 1/2 cup olive oil in a wide pan over medium heat 1 minute. Add sliced garlic and 1 tsp chilli flakes, cook 90 seconds until garlic turns pale gold and chilli blooms in the oil.
Build
Add halved cherry tomatoes and 0.25 tsp salt. Cook 4 minutes over medium heat, pressing some tomatoes with a wooden spoon until they burst and release their juices into the oil.
Saute
Add chopped broccoli rabe to the tomato-garlic oil. Toss to coat and cook 4 minutes over medium heat, stirring occasionally, until greens absorb flavours and tomatoes coat them glossy. Add 0.5 tsp black pepper, toss once.
Plate
Transfer to warm wide bowls, drizzle with 2 tsp grassy olive oil, and serve with toasted bread and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.