Ingredients
Scale
2 heads of broccoli rabe
3–5 cloves of fresh garlic, chopped
2 tablespoons of olive oil
2 tablespoons of grated Romano cheese
Salt and pepper
Instructions
- Wash broccoli rabe
- Cut about ½ inch from stems
- Chop remaining broccoli rabe into one inch pieces. Separate thick stems at the bottom of the plant
- Heat olive oil in a large skillet on medium heat
- Add garlic to pan and allow it to toast for one minute
- Add thick broccoli rabe stems and season with salt and pepper. Turn heat up slightly to medium-high.
- Let the stems cook for a couple minutes until they soften up.
- Add the rest of the plant (chopped leaves, florets and thinner stems) to the pan and season with salt and pepper.
- Allow them to cook for 12-15 minutes, tossing them in the pan frequently. Add a little water to the pan if necessary.
- Add grated cheese with 2 minutes of cooking left and continue to toss.
- Remove from the pan and allow them to cool.
- Place in an airtight container or freezer bags and store in the freezer for up to 3 months.