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Broccoli Rabe with Chiles and Brown Garlic

This delicious and colorful dish is a nutritional powerhouse.

Side dish: Broccoli Rabe with Chiles & Brown Garlic

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

Kosher salt

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.

Serves 4

From Osteria by Rick Tramonto. Published by Broadway Books, a division of Random House, Inc.

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