You didn’t think we’d send off that tome of a cookbook before cooking up a few more things from it, did you?
No, we stuck more than a few mini yellow post-its (torn into thirds to get even more mileage out of them) on recipes in Martha Stewart’s Cooking School cookbook, not so much for the recipe themselves, but for the explanations that precede and follow. We particularly loved how the chapter on vegetables was divided, not by vegetable, but by cooking method, with recommendations of vegetable types that work particularly well under that method.
Braising and Stewing seemed just about perfect for December/January, and this particular recipe called for broccoli rabe. We think any cruciferous vegetable tastes great braised quickly like this with nothing but garlic, lemon, olive oil, and chicken stock.
Braised Broccoli Rabe
¼ cup extra-virgin olive oil (plus more for drizzling)
3 medium garlic cloves, crushed and peeled
1 bunch (about 1¾ pounds) broccoli rabe, trimmed and cut cross-wise into 3-inch pieces
2 teaspoons julienned lemon zest
coarse salt and fresh ground black pepper
1 cup basic chicken stock
Heat oil and garlic in a large straight-sided skillet over medium heat, stirring, frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.
Braise Broccoli Rabe
Add broccoli rabe, zest, and ¾ teaspoon salt, then use tongs to toss and coat in oil. Add stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7 to 10 minutes.
Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice. Serve immediately.