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Celebrate: Italian Style by Jacqueline Miconi
Broccoli rabe is commonly known as 'bitter broccoli', and can stand up very well to garlic. This flavorful dish can accompany many meals and is best in the spring

• 1 large bunch of broccoli rabe
• 3 cloves garlic (sliced thin)
• 3 cups water
• 2 cups chicken broth
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Romano cheese
• Crushed Red Pepper (optional)

Wash broccoli rabe well. In a deep skillet, add broccoli rabe, water and chicken broth, and bring to a boil. Cook for about 12 minutes or until stems feel tender.

Once cooked, drain and set aside. Reduce heat to low/medium, and add oil and garlic to the pan. Saute for about 4 minutes.

Return broccoli rabe to the pan, add salt and pepper and continue to saute for an additional 10 minutes or until tender. Sprinkle with Romano cheese and crushed red pepper, if desired.


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