Broccoli Rabe With Sherry Vinegar
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Discard any yellow leaves and hollow or coarse stems from broccoli rabe
2
Cut off top 5 inches of broccoli rabe and reserve remaining stems for another use
3
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté broccoli rabe, stirring occasionally, until crisp-tender, about 4 minutes
4
Add water and cook, covered, 2 minutes, or until tender
5
Remove skillet from heat and stir in vinegar and salt and pepper to taste
6
Discard any yellow leaves and hollow or coarse stems from broccoli rabe
7
Cut off top 5 inches of broccoli rabe and reserve remaining stems for another use
8
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté broccoli rabe, stirring occasionally, until crisp-tender, about 4 minutes
9
Add water and cook, covered, 2 minutes, or until tender
10
Remove skillet from heat and stir in vinegar and salt and pepper to taste