Broccoli Arab Parmigiano-reggiano: Palm

Name: Broccoli Arab Parmigiano-reggiano: Palm
Cuisine: American
Ingredients: 1 1/4 lb Broccoli raab, tough lower stems trimmed; 2 tbsp Olive oil; 6 clove Garlic, crushed with the side of a large knife; 1/2 tsp Crushed red pepper flakes; 1 cup Grated parmigiano-reggiano

Johnny Lembeck @cook_3446769

Broccoli Arab Parmigiano-reggiano: Palm

Johnny Lembeck @cook_3446769

Saved

Ingredients

1 1/4 lbBroccoli raab, tough lower stems trimmed
2 tbspOlive oil
6 cloveGarlic, crushed with the side of a large knife
1/2 tspCrushed red pepper flakes
1 cupGrated parmigiano-reggiano

Saved

Steps

1

Bring a large saucepan of salted water to a boil. Add the broccoli raab, and blanch for about 4 minutes until barely tender. Drain and place on a baking sheet lined with paper towels. If desired, cover with plastic wrap and refrigerate for up to 3 hours.
2

Preheat the oven to 450. If the broccoli raab has been refrigerated, bring it to room temp for 19 minutes
3

In a large sautée pan, heat the olive oil over medium high heat. -add the garlic and sautée, stirring constantly for about 3 minutes, until golden. Do not let the garlic burn. Add 1/2 teaspoon salt and the red pepper, and stir for 1 more minute. Add blanched broccoli raab, reduce heat to medium low, and cook, turning occasionally, for about 3 minutes. Do not brown.
4

Lightly oil a shallow baking dish enough to hold the broccoli raab in one layer. Transfer the broccoli raab to the baking dish, scatter evenly with parmigiano, and bake for 6-8 minutes, until the cheese is crisped and golden.