2 bunches rapini (broccoli raab), stems trimmed and washed
4 tablespoons olive oil
4 ounces pancetta or mortadella, finely chopped
6 garlic cloves, peeled and thinly sliced
1/4 teaspoon crushed red pepper flakes
1/2 cup chicken stock
Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 5 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add pancetta and saute for 4 minutes. Add garlic and crushed red pepper and cook for 2 minutes, or until the garlic is fragrant. Do not allow the garlic to brown. Add the broccoli rabe and chicken stock, partially cover the pan and cook until the greens are tender, about 5 to 7 minutes, stirring occasionally. Season with salt, if necessary. Serve hot or warm, with some of the cooking liquid ladled over the top.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/braised-broccoli-rabe-rapini-recipe/index.html?oc=linkback