BROCCOLI AND BROCCOLI RABE WITH ROASTED RED PEPPERS

Broccoli and Broccoli Rabe with Roasted Red Peppers image

Provided by B. Smith

Yield Makes 12 servings

Number Of Ingredients 5

3 large red bell peppers
4 pounds broccoli, stems trimmed, crowns cut into small florets (about 13 cups florets)
2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems trimmed, tops and leaves coarsely chopped
1/3 cup olive oil
6 large garlic cloves, thinly sliced

Steps:

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips. (Can be prepared 1 day ahead. Cover and refrigerate.)
Working in batches, cook broccoli and broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well. (Can be prepared 1 day ahead. Wrap in paper towels; enclose in resealable plastic bags and refrigerate.)
Heat olive oil in heavy large pot over medium-high heat. Add garlic; stir until golden, about 1 minute. Add broccoli and broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with salt and pepper. Transfer to platter. Serve warm or at room temperature.