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Recipe

Braised Broccoli Raab with White Wine and Garlic

Servings: 4 to 6

Think of this as the Italian version of “potlikker” greens—broccoli raab, simmered on the stovetop with lots of garlic, wine, extra-virgin olive oil, and spicy pepper flakes. The dish actually tastes even better when made ahead and gently reheated; that gives the flavors more time to meld. Serve this hearty side dish with roast pork or steak, or make it a main course by topping it with a fried egg and putting some toasted rustic bread on the side.

Ingredients

  • 2 bunches (about 2 lb.) broccoli raab or rapini, trimmed, large leaves torn into pieces, rinsed but not dried
  • 1 cup dry white wine
  • 4 Tbs. extra-virgin olive oil
  • 4 medium cloves garlic, halved lengthwise
  • Generous pinch crushed red pepper flakes; more to taste
  • Kosher salt

Preparation

  • Put two or three large handfuls of the broccoli raab into a 7-quart Dutch oven or similar large pot over medium heat. Add half of the wine, 2 Tbs. of the oil, half of the garlic, and the pepper flakes. Cover and cook until the greens have begun to wilt and there is room to add more, 5 to 7 minutes. Add and wilt more greens, in one or two more batches, until you have added them all. Season with 1 tsp. salt.
  • Add the remaining wine, garlic, another 2 Tbs. of the oil, and, if you like, another pinch of pepper flakes. Toss well, cover, and simmer gently over low heat, stirring occasionally, until the greens are very tender, about 40 minutes. Season to taste with salt and serve.

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