ERIC RIPERT'S SAUTEED BROCCOLI RABE
Salt, pepper, and a pinch of red pepper flakes are all you need to season this tender broccoli rabe from chef Eric Ripert. Serve with his Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce for an elegant meal.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Heat olive oil in a medium skillet over medium heat. Add garlic and cook, stirring, until golden.
- Add broccoli rabe and 1 cup water; season with red pepper flakes, salt, and pepper. Cook, stirring occasionally, until water has evaporated and broccoli rabe is tender. Serve immediately.
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Manolito Cuevas
[email protected]I'm not a big fan of broccoli rabe, but I thought I'd give this recipe a try. I was pleasantly surprised! The broccoli rabe was tender and flavorful, and the garlic and lemon really brought out its best qualities.
Muhammad Shehzad
[email protected]This was a great way to use up some broccoli rabe that I had in my fridge. It was quick and easy to make, and the end result was delicious.
Marufuzzaman Shimon
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I often add a pinch of red pepper flakes for a little extra spice.
Milesha Naidoo
[email protected]This recipe is a great way to use up leftover broccoli rabe. It's quick and easy to make, and the end result is a delicious and healthy side dish.
Samah Kandeel
[email protected]I followed the recipe exactly and it turned out great! The broccoli rabe was tender and flavorful, and the garlic and lemon added a nice touch. I would definitely make this recipe again.
hk comedy
[email protected]This recipe was a bit too bland for my taste. I would add more garlic and lemon next time.
Kurt Crittenden
[email protected]I'm not a huge fan of broccoli rabe, but this recipe changed my mind. The garlic and lemon really balanced out the bitterness of the broccoli rabe and made it a delicious side dish.
Leyonce Simons
[email protected]This recipe is a great way to get your kids to eat their vegetables. The broccoli rabe is disguised by the garlic and lemon, and the end result is a delicious and nutritious side dish.
Mahr Nazakat
[email protected]I've made this recipe a few times now and it's always a hit. It's a great way to use up broccoli rabe and it's always delicious.
Farjana akter Nupor
[email protected]This recipe was easy to follow and the end result was delicious. I would definitely recommend it to anyone looking for a healthy and flavorful side dish.
TEJUMOLA RAJI
[email protected]I made this recipe for a dinner party and everyone loved it! The broccoli rabe was perfectly cooked and the garlic and lemon added a delicious flavor.
Asante Mariam
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The broccoli rabe is always tender and flavorful, and the garlic and lemon add a perfect touch of brightness.
Melanie Grayson
[email protected]I'm not a big fan of broccoli rabe, but I thought I'd give this recipe a try. I was pleasantly surprised! The broccoli rabe was tender and flavorful, and the garlic and lemon really brought out its best qualities.
Md Famin
[email protected]This was a great way to use up some broccoli rabe that I had in my fridge. It was quick and easy to make, and the end result was delicious.
Giorgos Desipris
[email protected]The broccoli rabe was a bit too bitter for my taste, but the garlic and lemon helped to balance it out. I would probably use less broccoli rabe next time.
Khalil Jutt
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I often add a pinch of red pepper flakes for a little extra spice.
Bikash Magar
[email protected]Followed the recipe exactly and it turned out great! The broccoli rabe was tender and flavorful, and the garlic and lemon added a nice touch.
Bushra Islam
[email protected]Broccoli rabe sautéed in garlic and olive oil is a simple but delicious side dish that is perfect for any occasion. The bitterness of the broccoli rabe is balanced by the sweetness of the garlic and oil, and the dish is finished with a squeeze of lem