If you are tired of the same-old sides with Christmas dinner, try this sautéed broccoli raab, which has a sweeter mellower flavor than broccoli does. Unless you have a huge sauté pan, you may have to divide this in half and make it twice. The recipe steps assume that this is the case. A large wok works well also, if you have one.
Preparation time: 5 minutes
Cooking time: 20 minutes
Yield: 10 servings
4 pounds (4 average bunches) broccoli raab
6 tablespoons light olive oil
6 garlic cloves, thinly sliced
Salt and pepper to taste
Wash the broccoli raab, trim away the thick part of the stems, and cut it into bite-sized pieces. Divide it into two batches.
Heat half the oil over medium heat in a large sauté pan. Sauté half the garlic gently for about 1 minute, until it’s pale golden. Don’t let the garlic burn. Add half the broccoli raab, turn the heat to high, and immediately toss with garlic oil in the pan. Cook for about 5 minutes, tossing occasionally with tongs until the leaves have begun to wilt but they are still a bit crunchy. The broccoli raab will reduce by about two-thirds.
Turn out into warm serving dish. Repeat with second batch. Season to taste and serve immediately.
Sauté the broccoli raab ahead of time, even the day before, and store it in a microwaveable container. Be sure to stop cooking while the raab is still fairly crisp. Right before serving, nuke the raab for a few minutes until it’s warmed through. You can also toss it in a hot wok.
Per serving: Calories 106 (From Fat 72); Fat 8g (Saturated 1g); Cholesterol 0mg; Sodium 90mg; Carbohydrate 7g (Dietary Fiber 0g); Protein 4g.