Simply Cooked Broccoli Raab With Oil And Vinegar
serves 2-4
One of our favorite ways to enjoy broccoli raab's crisp texture and mildly bitter flavor is sautéed and then simply dressed with extra-virgin olive oil and vinegar.
1 bunch broccoli raab, washed and drained
3 tablespoons water
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 tablespoon red wine vinegar
prep: 10 minutes
total: 15 minutes
sauté pan with lid
bowl
1. Trim off and discard the tough bottom ends of of the broccoli raab's stems.
2. Put the broccoli raab and water in a sauté pan; cover and cook over medium-high heat until the broccoli raab is bright green and almost tender, 4-6 minutes.
3. Season the broccoli raab with a sprinkling of salt, freshly ground black pepper and the red pepper flakes. Add the oil and vinegar, toss to coat and serve.
