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Sautéed Broccoli Rabe with Garlic Confit | Great Performances


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Sautéed Broccoli Rabe with Garlic Confit
by By Andrew Luzmore

Garlic confit is another one of our favorite pantry staples. It is incredibly sweet and adds a lot of depth to whatever dish it is added to. Here, we combine it with broccoli rabe to create a simple side dish. The garlic confit will last for months in the refrigerator. 

3 heads of garlic, peeled
1 1/2 cups olive oil
1 sprig of thyme or rosemary
1 bunch of broccoli rabe, cleaned and torn into 2 inch pieces
2 teaspoons of lemon juice or white wine vinegar
Sea salt, to taste

Place the garlic in a small pot and cover with the olive oil (you may need more or less depending on the size of the pot). Turn the heat to medium low and cook, stirring occasionally, until the garlic is very soft, about 1 hour. Once the garlic is tender, turn off the heat and it come to room temperature. Remove the herb sprig and store the garlic covered in oil in an airtight container in the refrigerator for up to 3 months.

Heat a large skillet to medium heat and add a tablespoon of the garlic oil and 8-10 cloves of the garlic confit. Once the garlic starts to sizzle, add the broccoli rabe and a large pinch of salt and cook until wilted, about 4-5 minutes. Add the lemon juice/vinegar and adjust the seasoning with more salt if needed. Serve immediately.

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