Ingredients

4 servings.

• 1 bunch broccoli rabe (12 to 14 ounces)
• 1/4 cup extra-virgin olive oil, plus more for serving
• 1 small yellow onion (4 ounces), thinly sliced
• 3 garlic cloves, thinly sliced
• Pinch of crushed red pepper flakes
• Coarse salt
• 1/2 cup chicken stock, homemade or store-bought, or water
• 4 to 5 ounces arugula
• 3 tablespoons pine nuts, lightly toasted

Method

Prep

• Trim the bottom 1/4 inch from the broccoli rabe stems and chop remaining stems into 1-inch pieces. Cut leafier tops into 1-inch-wide strips. Rinse and drain.

Sauté

Heat the oil in a large skillet or dutch oven over medium-high heat. When the oil shimmers, add the broccoli rabe—it will splatter from the drops of water left on it. Stir the greens with tongs and sauté until wilted down to a flat layer, about 3 minutes.

Add the onion, garlic, crushed red pepper, and a generous pinch of salt, stir to combine, and sauté for another minute.

Braise

Pour in the stock or water, lower the heat to medium-low, and cover the pan. Check the heat after a few minutes to make sure that the liquid is simmering quietly, not ferociously; you may need to turn it down a bit.

Continue simmering, stirring every 5 minutes or so, until the greens are tender, about 20 minutes. Check by picking out a stem piece, letting it cool some, and biting into it—it should be completely tender but not mushy.

4. Finish

Remove the lid, add the arugula, stir, and increase the heat to medium.

Simmer until the liquid is mostly evaporated and the arugula is tender but still retains some bright green, about 10 minutes. Taste for salt and remove from the heat.

5. Serve

Serve warm or at room temperature.

Transfer to plates or a shallow serving dish. Drizzle a thread of olive oil over the top, and sprinkle with the pine nuts, if using.

Inspirations

• All About Braising: Peppery Braised Broccoli Rabe with Arugala