Broccoli and broccoli raab (also called rapini) are very common in Puglia. You often see them as side dishes in restaurants or on family dinner tables. Broccoli raab has a strong flavor and a slight bitterness, and it is a perfect complement to many of the pasta dishes in this book—including those with robust meat flavors. As is typical of Puglian dishes, this dish is made more interesting by the addition of red pepper flakes. This is a perfect accompaniment to rich meats, such as sausage or lamb, as well as to simple pasta sauces.
1. In a large frying pan, heat the oil and garlic over medium-low heat.
2. As soon as the garlic starts to sizzle, increase the heat to medium-high and immediately add the broccoli raab. Toss, season with the red pepper flakes and salt, and cover. Cook for 5 to 6 minutes, until the raab is wilted but not soft.
3. Serve hot.
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