broccoli-rabe-with-garlic-and-pecorino-romano-cheese-100538.json

{
    "directions": [
        "Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. (Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.)",
        "Heat olive oil in heavy large skillet over medium heat. Add garlic and saut\u00e9 until fragrant, about 1 minute. Add broccoli rabe and saut\u00e9 until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over."
    ],
    "ingredients": [
        "2 pounds broccoli rabe,* tough stems peeled",
        "1/4 cup extra-virgin olive oil",
        "5 garlic cloves, coarsely chopped",
        "6 tablespoons freshly grated pecorino Romano cheese",
        "*Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets."
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Garlic",
        "Side",
        "Saut\u00e9",
        "Low Carb",
        "Vegetarian",
        "Quick & Easy",
        "Winter",
        "Broccoli Rabe",
        "Sugar Conscious",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Broccoli Rabe with Garlic and Pecorino Romano Cheese",
    "url": "http://www.epicurious.com/recipes/food/views/broccoli-rabe-with-garlic-and-pecorino-romano-cheese-100538"
}