What to Serve with Dinner

One of Dallas and my favorite vegetables is broccoli rabe and is the vegetable pictured with the flank steak. I probably make it at least once a week either as a standalone vegetable or incorporated into another dish.



Broccoli Rabe

2 tablespoons extra virgin olive oil
1 bunch broccoli rabe, coarsely chopped to about 1 inch pieces
1 tablespoon garlic, finely minced
1/2 teaspoon red pepper flakes
12 kalamata olives, sliced
1/2 cup chicken broth
1 tablespoon butter , to finish
1/8 cup Parmigiano-Reggiano cheese


1. Prepare the ingredients -- Wash and then chop the broccoli rabe into about 1 inch pieces and finely mince the garlic.

2. Heat extra virgin olive oil in a large skillet - add the chopped broccoli rabe and saute for about 2 minutes. Add the minced garlic and red hot pepper flakes. Continue to saute for another 2 to 3 minutes. Add the chicken broth and cook for 10 to 15 minutes or until the broccoli rabe is tender. If the broccoli rabe gets too dry add additional chicken broth.

3. Add the kalamata olives and butter. As soon as the the butter is melted add the Parmigiano-Reggiano cheese and stir until it melts into the broccoli rabe.


Servings: 4
Notes: Tip: You can use pitted Kalamata Olives for the recipe.