VEGAN BROCCOLI SPIGARELLO

Vegan Broccoli Spigarello image

Provided by Elaine Louie

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 5

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Ingredients

Salt
3 cups broccoli spigarello leaves, or broccoli rabe leaves (stems discarded)
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
pinch of chili flakes

Steps:

Prepare a large bowl of ice water, and set aside. Fill a large pot with water, salt heavily (it should taste like seawater), and bring to a boil. Add broccoli spigarello, and blanch until bright green and tender, about 2 minutes. Drain, immediately plunge into ice water until cooled, and drain again.
In a medium saucepan over medium-low heat, heat olive oil until shimmering. Add garlic, cover, and cook until tender but not browned, about 1 minute. Add broccoli spigarello and chili flakes. Stir slowly to gently reheat. Serve hot with, if desired, gnocchi or risotto.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 130 milligrams, Sugar 0 grams