Saveur.com: Daily Fare: Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe)

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Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe) Sep 11th 2013, 13:00 Enlarge Credit: Todd Coleman SERVES 4-6 INGREDIENTS 1¼ cups olive oil 1½ tsp. crushed red chile flakes 12 cloves garlic, thinly sliced 2¼ lb. broccoli rabe, thick stems removed, cut into 2" pieces Kosher salt and freshly ground black pepper, to taste INSTRUCTIONS 1. Heat ¾ cup oil, chile flakes, and half the garlic in a 12" skillet over medium-high heat, and cook, stirring occasionally, until garlic is lightly browned, about 2 minutes. Add broccoli rabe and ½ cup water, reduce heat to medium-low, and cover skillet; cook, stirring occasionally, until very soft, about 1 hour and 15 minutes. 2. Meanwhile, place remaining oil and garlic in a 1-qt. saucepan over medium-high heat. Cook, stirring occasionally, until garlic is crisp and golden, about 5 minutes. Drain, and set garlic chips aside. 3. To serve, season broccoli rabe with salt and pepper and top with reserved garlic chips.

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