This is a simple preparation that can serve as a side dish or main course (add some cooked sausage if you like) and can be made with any dark green, from spinach to collards to turnip or mustard greens. It needs no cheese.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Put the broccoli raab in the water and cook it for about 5 minutes, until tender but still bright green. Remove it from the water, leaving the water in the pot, and rinse it quickly under cold water. Bring the water back to a boil.
Step 2
Meanwhile, heat the olive oil in a large deep skillet over low heat. Add the garlic and red pepper and cook just until the garlic begins to sizzle, less than 5 minutes. Turn off the heat.
Step 3
Cook the pasta in the boiling water, stirring frequently. Chop the broccoli raab so that no piece is more than an inch long. Turn the heat under the skillet to medium and heat the greens with the garlic and oil. When the pasta is done, reserve about a cup of the cooking liquid and drain. Add the pasta to the skillet with the greens and toss, adding enough of the pasta-cooking liquid to keep the dish moist and saucy. Taste and add black pepper and some salt if necessary. Serve immediately.
