Broccoli Rabe and Pea Fricassee
Serves 8
1 (3/4- to 1-pound) bunch broccoli rabe
10 ounces frozen peas (about 2 cups)
1/4 cup extra virgin olive oil
3 large garlic cloves, peeled and lightly smashed with side of a large knife
1/2 teaspoon salt
1/2 teaspoon black pepper
10 ounces frozen peas (about 2 cups)
1/4 cup extra virgin olive oil
3 large garlic cloves, peeled and lightly smashed with side of a large knife
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
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, and then discard garlic.
Add broccoli rabe, peas, salt, and pepper to skillet then add the cream bring to simmer and reduce until thick, about 2 minutes.
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, and then discard garlic.
Add broccoli rabe, peas, salt, and pepper to skillet then add the cream bring to simmer and reduce until thick, about 2 minutes.