Recipe courtesy of Andrea Curto-Randazzo
15 min
5 min
4 to 6 servings


  • 1 bunch broccoli rabe, cleaned and stemmed
  • Kosher salt and freshly ground black pepper
  • 4 ounces premium extra-virgin olive oil
  • 4 ounces sliced garlic
  • 4 ounces chicken stock


Fill large saucepan with water and bring to a rolling boil. Salt heavily. Add broccoli rabe. Cook for 30 seconds. Remove and plunge in cold ice bath for 10 seconds. Remove and pat dry.

Heat olive oil and garlic in a large skillet until garlic begins to brown, about 2 minutes. Add broccoli rabe and stir quickly to cook. Lower heat and mix well allowing the broccoli and olive oil to cook together. Add chicken stock and cook until the stock is fully absorbed. Season with salt and pepper and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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