The leaves and stem of this vegetable have a distinct flavor that you will come to adore....they become fragrant as soon as they hit the heat! This dish is relatively low in fat, few ingredients make it conducive to weeknight cooking and leftovers are great for lunch the next day.
Put Pavarotti on Pandora, pour yourself a glass of Chianti and let's all fall in love with Broccoli Rabe!
Here you go...if you cook often you can follow the pics and short instructions
For a more detailed recipe, click below
Here is what you need....Olive oil, garlic, chicken broth, flour,
chicken cutlets, orecchiette pasta, broccoli rabe, and all purpose flour
To avoid using 2 cutting boards begin by cutting 1 inch off the bottom stems
from the Rabe, discard, and roughly chop the rest in 1-2 inch chunks.
Note, the leaves and stems are edible!
Rinse well in a colander. Leave aside to drain until ready to add to dish.
Start by peeling and chopping about 12 cloves of garlic
Over medium heat, sauté, 4-5 Tablespoons Olive oil, about 10 cranks of freshly
ground black pepper and your chopped garlic
I cut 2 large chicken cutlets into strips on the horizontal, see below,
and coat lightly in flour, salt and pepper
Add the Broccoli Rabe to the pan when your garlic is a light golden color
(be careful if Rabe is a little wet...it will cause the oil to spit a little at you)
Once the Rabe is wilted, add to one side so you can
cook the chicken
Add the chicken to the pan in a single layer.
Cook each side for a few minutes, it will turn white with a
light golden color. Flip and cook the other side.
If you need to cook additional chicken, add the cooked cutlets
to the rabe and continue cooking in a single layer.
Once the chicken is cooked, mix everything together and add
1/2 cup chicken broth
Toss with cooked pasta (orecchiette or bow ties) and add freshly grated parmesan cheese
This is a good place to add a few pinches of kosher salt
and a few cranks of black pepper
Serve family style right out of the pan with extra parmesan
and some crusty bread