This is an example of a short braise, where the cooking liquid is not reduced to make a sauce. Many recipes call for broccoli rabe to be blanched and then sautéed to remove some of its bitterness, but if you prefer its natural taste, braising is a better option. It mellows the bitterness without adding an extra step, especially when cooked in chicken stock, which adds a touch of richness.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Sauté garlic Heat oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.
Step 2
Braise broccoli rabe Add broccoli rabe, zest, and 3/4 teaspoon salt, then use tongs to toss and coat in oil. Add stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7 to 10 minutes.
Step 3
Serve Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice. Serve immediately.
