Broccoli Rabe with Garlic and Pecorino Romano Cheese
Info
Rating
Calories
149.0
Protein
8.0
Sodium
171.0
Fat
12.0
Description
Pecorino cheese brings more bold flavor to this side dish, which is an excellent complement to Broiled Veal Chops with Mixed Peppercorns.
Ingredients
2 pounds broccoli rabe,* tough stems peeled
1/4 cup extra-virgin olive oil
5 garlic cloves, coarsely chopped
6 tablespoons freshly grated pecorino Romano cheese
*Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets.
Directions
Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. (Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.)
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.
