Broccoli rabe is a nutritional powerhouse—a great source of vitamin A, calcium, potassium and beta-carotene.
1 pound broccoli rabe, thick or fibrous pieces removed
1 Spanish onion, sliced into half moons
½ cup extra-virgin olive oil
4 garlic cloves, sliced
4 whole Calabrian chiles or other small hot chiles
Freshly ground black pepper
1. Bring a large saucepan filled about halfway with salted water to a boil over high heat. Add broccoli rabe and onion and blanch for about 2 minutes, so broccoli rabe doesn’t soften. Drain and set vegetables aside.
2. In a saucepan, heat olive oil over medium heat. Add garlic and chiles and sauté for 3 to 4 minutes, or until garlic and chiles soften and garlic turns light brown.
3. Add broccoli rabe and onion, season to taste with salt and pepper and serve hot.