Twin Springs Fruit Farm

Sautéd Kalette Rabe

Sautéd Kalette Rabe
  • 2 lb. (or 2 bunches) of TSFF Kalette Rabe
  • 3 large garlic cloves, thinly sliced lengthwise, and left to sit for at least 10 minutes prior to introducing to heat.
  • ⅓ cup extra-virgin olive oil
  • 1 teaspoon salt (preferably sea salt), or to taste
Accompaniment: lemon wedges
  1. Cut off and discard 1 inch from stem ends of Kalette Rabe. Cook broccoli rabe, uncovered, in a 6 to 8 quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander.
  2. Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes.
  3. Add broccoli rabe and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli rabe with salt.
Cooks' note:
Kalette Rabe can be boiled and drained 6 hours ahead, then chilled, covered. Bring to room temperature before proceeding.