Crispy Roasted Broccoli Rabe With Whole Garlic And Szechuan Peppercorns
This is the side dish you’ve been waiting for. Undeniably healthful, yet packed with unctuous flavor and a bit of heat, this broccoli rabe will be the darling of any plate. Enjoy on its own, or with grilled salmon, schrimp scampi, or a gorgeous steak.
1 large bunch broccoli D’Arrigo broccoli rabe, tough stems removed
4-5 cloves garlic, smashed, but left whole
1 tbs olive oil
1 tbs butter
Kosher salt and fresh pepper
1 generous pinch chili flakes
1 generous pinch ground Szechuan peppercorns
Heat oven to 400°. Bring a large pot of salted water to a boil. When water boils, add broccoli rabe and blanch one minute. Remove from water and drain well in a colander.
Heat a skillet with the garlic, oil, butter, chili flakes, salt, and pepper. Toast spices until they become aromatic. Toss the drained broccoli rabe with the oil mix, lay the stems out onto a baking sheet, and roast for 15-20 minutes, or until the leafy greens become slightly crisp.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.