I have been craving slow-cooked greens now that the weather has turned chilly. I was in Whole Foods a few days ago and found a big, fresh bunch of broccoli rabe. I bought it because I had read an article in this month’s Saveur magazine on slow cooking broccoli rabe and I wanted to try it. I had always blanched first then sautéed it in garlic and olive oil for 5-10 minutes. It tastes good that way, but the slow cooked method is now my personal preference because it mellows the vegetable’s natural bitterness. This side dish is adapted from Saveur. Add some grated cheese and more chicken stock if you would like to turn this into a pasta dish.
Slow Cooked Broccoli Rabe
1 large bunch broccoli rabe
1/4 c. extra virgin olive oil
3 cloves garlic, chopped
1/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper
generous pinch of Aleppo pepper
1 c. chicken stock
1 link pre-cooked Italian sausage, sliced (optional)
Cut thick stalk off broccoli rabe, rough chop, and rinse in a bowl full of cold water. In a frying pan heat olive oil and, when hot, add garlic and sauté 2 minutes until the garlic is soft but not brown. Add chopped broccoli rabe, salt, black pepper, and Aleppo pepper. Stir to coat greens with oil. Add chicken stock and bring to a boil. Cover and lower heat to medium low. Cook for 50 minutes, stirring occasionally. Make sure that all the liquid does not evaporate. Add more chicken stock if needed. The greens should be very soft. Add sausage slices. Cover and cook 10 minutes until sausage is heated through. Serves 4 as a side dish.