Broccoli Rabe with Garlic and Fennel
- Total Time
- 0:27
- Prep
- 0:05
- Cook
- 0:22
- Serves
- 4
- Difficulty
- Easy
For vegetable fans, broccoli rabe has long been a green of choice. But if you’re unfamiliar with its distinct peppery flavor, you’re in for a treat.
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cooked broccoli rabe1 ½ pound(s), trimmed
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olive oil2 tsp, extra-virgin
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garlic clove(s)3 clove(s), medium, minced
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fennel seed¼ tsp, crushed
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reduced-sodium chicken broth⅔ cup(s)
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table salt½ tsp
- Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, return to a boil, and cook 2 minutes. Drain and rinse under cold water; then drain again.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and fennel seeds; cook, stirring constantly, until fragrant, about 30 seconds. Add the broccoli rabe and cook, tossing occasionally, about 1 minute. Add the broth and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the broccoli rabe is tender, about 3 minutes. Yields 3/4 of a cup per serving.