Stronger in flavor than the conventional broccoli, if cooked properly, the bitter flavor is unusual and satisfying. It is delicious served with grilled Italian sausages and crusty bread.
- 1 bunch broccoli rabe
- 1 1/2 cups best-quality store-bought chicken stock, or use homemade if you have
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon coarse salt
- 2 tablespoons extra-virgin olive oil
- Trim the ends from the broccoli rabe and cut the remaining stalks crosswise into 3/4-inch pieces at the floret end and thinly at the stem end. Float in a bowl of cold water, drain, and repeat.
- In a large pot with a tight-fitting lid, combine the chicken stock and red pepper flakes and bring to a boil. Add salt to taste — some canned broth is saltier than others. Add the broccoli rabe to the pot and cover. Reduce the heat to low and simmer for 10 minutes. Serve in bowls topped with drizzled olive oil.