Sauteed Broccoli Rabe and Peas.

Ingredients for Sauteed Broccoli Rabe and Peas.

• 1 (3/4- to 1-lb) bunch broccoli rabe

• 275g frozen peas (about 475ml )

• 60ml extra-virgin olive oil

• 3 large garlic cloves, peeled and lightly smashed with side of a large knife

• 1/2 teaspoons salt

• 1/2 teaspoons black pepper

How to make Sauteed Broccoli Rabe and Peas.

Trim stem ends from broccoli rabe and discard. Cut remainder crosswise into 1 1/2-inch pieces.

Cook broccoli rabe and peas in a 4- to 6-quart pot of boiling salted water until broccoli rabe is wilted and stems are crisp-tender, 2 to 3 minutes. Drain well in a colander.

Heat oil with garlic in a 12-inch heavy skillet over moderately high heat, turning garlic frequently, until garlic is golden, 1 to 2 minutes, then discard garlic.

Add broccoli rabe, peas, salt, and pepper to skillet and sauté, stirring, until well coated with garlic oil, about 2 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.