Long-Cooked Broccoli Raab
serves 4-6 as a side dish
As much as we like to eat greens like broccoli raab when they're bright green and a little crisp, sometimes we long for the deep, comforting flavor of thoroughly cooked greens.
1 tablespoon unsalted butter
2 cloves garlic, minced
1 teaspoon red pepper flakes
2 bunches broccoli raab, coarsely chopped
1/2 cup low-sodium broth (chicken or vegetable)
prep: 10 minutes
total: 30 minutes
sauté pan (with lid)
tongs
1. Heat the butter in a medium sauté pan over medium-high heat. When it melts, stir in the garlic and red pepper flakes. Cook for 1 minute, or until the garlic is fragrant but not brown.
2. Stir in the broccoli raab and season it with a sprinkling of salt and pepper.
3. Pour in the broth, cover the pan, reduce the heat to medium and simmer, stirring every now and then, until the broccoli raab is dark green and very tender, 15-20 minutes.
