Broccoli Rabe with Prosciutto
Cooking the broccoli rabe stems for a few minutes before adding the leaves helps ensure that both parts of this crunchy, slightly bitter vegetable are cooked to perfection.
Total cook time
- 1 bunch broccoli rabe (12 ounces),
- 2 tablespoons extra-virgin olive oil,
- 2 ounces prosciutto, diced,
- ⅛ teaspoon salt,
- ⅛ teaspoon freshly cracked black pepper,
Chop broccoli rabe into 1-inch pieces, separating leaves from stems. Heat oil in a large skillet over medium heat. Stir in prosciutto; cook 2 minutes. Add broccoli rabe stems; cook 2 minutes. Mix in chopped leaves; cook 2 minutes more. Stir in salt and freshly cracked black pepper.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.