Broccoli Rabe with Raspberry Vinegar Reduction

By soccercat

Ingredients

• 2 lbs. broccoli rabe
• 3 cloves garlic minced
• 1 tbsp olive oil
• 1/4 teas. sea salt
• 1/2 teas. red pepper flakes
• 1/4 cup vegetable or beef broth
• 3 tablespoon raspberry vinegar

Preparation

Step 1

Remove the tough stem ends from the rabe and chop the leaves and tender stems into 3 inch sections, leaving any small florets intact. Submerge the greens in a full sink of water and rinse well. Use a salad spinner to remove excess moisture.
In a 5 or 6 quart saute pan over medium heat, saute the garlic in the oil for 1 minute. (do no brown.) Add the broccoli rabe, salt, and red pepper flakes and saute for 2 to 3 minutes, or until wilted. ?add the broth, cover, and steam until tender, for 3 to 5 minutes, turning over occasionally. Remove the broccoli to a serving dish and add the vinegar to the pan. Bring the liquid to a simmer and cook it down a bit, 1 to 2 minutes. Drizzle the liquid over the broccoli, toss and serve.