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Neapolitan Broccoli Raab

A web-exclusive recipe from Italian Cooking and Living

Region: Campania
In Campania this dish is served with pan fried sausages. It is a splendid accompaniment to grilled meat and poultry, and can also be serves warm over crostini for a marvelous antipasto, in which case you might want to stir in a cup or so of freshly grated Pecorino Romano.

    5 pounds broccoli raab
    2 garlic cloves, chopped
    1/4 cup extra-virgin olive oil
    2 dried chilies, crumbled

Remove the tough stems and any yellowed leaves from the broccoli raab. Wash and drain thoroughly.

Cook the garlic in the olive oil until it turns golden in a deep, wide sauté pan, about 1 minute; add the broccoli raab, salt and chilies, cover, and cook over medium heat for 15 minutes, stirring from time to time. When the broccoli raab is fully cooked, there should be no liquid left in the pan. Serves 6

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