Sauteed Broccoli Rabe and Roasted Fennel with Parmesan
Sautéed Broccoli Rabe
INGREDIENTS:
- Kosher salt
- 1 bunch broccoli rabe, tough, non-leafy stems removed
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- Pinch crushed red pepper flakes
DIRECTIONS
Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use. Coat a large sauté pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed
Roasted Fennel with Parmesan
INGREDIENTS
- 4 tablespoons olive oil
- 4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved (recipe can be halved)
- Salt and freshly ground black pepper
- 1/3 cup freshly shredded Parmesan
DIRECTIONS
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 9 x 9 or 13 x 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
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