-1 sm./med. bunch of kale rabe
-2 T. olive oil, or more if you like
-3 or more cloves garlic, sliced
-a couple of pinches of red pepper flakes
-a couple of squeezes of lemon (about a 1/2 lemon)
-1/4 cup chicken/vegetable broth (ideally homemade)
Rinse and chop your rabe. If there are any woody stems, remove them. Stems should be tender and green and flowers/leaves vibrant and not yellowing from age.
Start the olive oil in a heavy saute pan over medium heat. Add your garlic slices and red pepper, and saute them just enough to flavor the oil, but not to brown the garlic.
Add your chopped rabe, a couple handfuls at a time (add flowers last) and stir to mix with oil and flavorants. Add a few splashes of broth now and again to keep greens moist. You do not want the greens to brown, but sort of steam/braise. We’re talking about 10 minutes total here. Sometimes I put the lid on for a bit at this point to soften them further, then remove to reduce liquid.
Squeeze lemon and stir a few more times. Add salt to taste. Serve. Enjoy!
From slowcookedrx.blogspot.com, 4/13