Broccoli Rabe with Garlic and Fennel
- Total Time
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.
cooked broccoli rabe1 ½ pound(s), trimmed
olive oil2 tsp, extra-virgin
garlic clove(s)3 clove(s), medium, minced
fennel seed¼ tsp, crushed
reduced-sodium chicken broth⅔ cup(s)
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.