Name: Broccoli Rabe with Garlic and Fennel
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 4 servings
Ingredients: 1.5 pound(s) cooked broccoli rabe trimmed; 2 tsp olive oil extra-virgin; 3 medium clove(s) garlic clove(s) minced; 0.25 tsp fennel seeds crushed; 0.667 cup(s) reduced-sodium chicken broth; 0.5 tsp table salt

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Ingredients

cooked broccoli rabe

1½ pound(s), trimmed

olive oil

2 tsp, extra-virgin

garlic clove(s)

3 medium clove(s), minced

fennel seeds

¼ tsp, crushed

reduced-sodium chicken broth

⅔ cup(s)

table salt

½ tsp

Instructions

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.

Notes

Broccoli rabe, long considered a winter vegetable, is now widely available year-round. Choose broccoli rabe that is bright green with firm, small stems. There should be few buds or open flowers.The addition of crushed fennel seeds provides just a touch of sweetness.

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