Steamed Rabe With Tomatoes

Name: Steamed Rabe With Tomatoes
Total time: 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 pound tender fresh unblemished broccoli rabe; 2 tablespoons olive oil; 1 tablespoon finely chopped garlic; 1/2 teaspoon hot red pepper flakes; 4 small plum tomatoes, about 1 pound, cut into 1/2-inch cubes; Salt and freshly ground pepper to taste

By Pierre Franey

Total Time: 15 minutes
Rating: 3(6)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

1pound tender fresh unblemished broccoli rabe
2tablespoons olive oil
1tablespoon finely chopped garlic
½teaspoon hot red pepper flakes
4small plum tomatoes, about 1 pound, cut into ½-inch cubes
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Using a small paring knife cut off and discard the bottom stalks of the rabe. The tender leaves and stems plus the buds of the vegetable should be left intact. Rinse the rabe well in a colander. Drain, but allow the water that clings to the leaves to remain.
Step 2
Heat the oil in a heavy skillet or casserole with a tight-fitting lid. Add the garlic and pepper flakes and cook briefly. Do not brown. Add the rabe and stir. Add the tomatoes, salt and pepper and cook, stirring, until wilted. Cover closely and let cook for about 5 minutes, turning the vegetable occasionally so it cooks evenly. Serve immediately.