The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.
I used to hate broccoli rabe. As a four or five or six-year-old kid, I tried it and decided it was a poor excuse for a vegetable. It’s! Too! Bitter! But let me fill you in on a secret: Six year-old me was a naive, childish fool. More than two decades later, I’m out here writing about how broccoli rabe is a top tier vegetable. (Don’t let anyone ever tell you you can’t change!) And I’m so sure of its greatness, I’ve made garlicky broccoli rabe my signature side. You know, the side dish that sits ever-ready for weekday dinner slumps and Friday celebrations alike.
Maybe I love it because I’m Italian. Maybe it’s because I’ve learned to embrace flavors outside of my six-year-old comfort zone. Or maybe it’s because broccoli rabe—like all great ingredients—doesn’t need to be masked or dressed up with a million spices or in-depth cooking procedures to become a showstopper. A simple preparation will do. And an ingredient list of olive oil, salt, crushed red pepper flakes, breadcrumbs, ricotta, and garlic is all you need. Here’s how it’s done:
First, you need to blanch 2 small bunches of broccoli rabe. If you’ve ever had broccoli rabe and thought, Damn, that’s bitter, it’s probably because it wasn’t blanched before it was cooked fully. This process both removes some of its bitter bite and makes it more tender (and palatable). Bring a pot of salted water to a boil and trim the very bottoms of the broccoli rabe. Then drop it in for 30 seconds to a minute, or until bright green. For thicker stalks, the white core in the center (where it’s still raw) should be small. Remove it and set it in a colander or on a clean dish cloth.
There she is!
Ed AndersonIn a skillet, heat a couple glugs olive oil over medium heat and use a microplane to grate in 2 cloves garlic. Add 1 cup panko to the skillet and cook, stirring frequently, until golden brown. Remove the garlicky breadcrumbs from the skillet into a small bowl and season with kosher salt. Save them for later. Wipe out the skillet.
