Roasted Broccoli Rabe (aka Rapini)

You need two sheet pans for this recipe to work - you don't want to crowd the broccoli rabe or it will steam instead of crisping.

1 bunch fresh rapini (broccoli rabe)
¼ cup Extra Virgin Olive Oil
2 whole garlic cloves
⅛ teaspoon red hot chili pepper
¼ teaspoon ground black pepper
¼ teaspoon sea salt

Preheat the oven to 400° F.  (If you have a convection oven, use the convection setting - it will crisp the greens up even better). Prepare two rimmed baking sheets by lining them with aluminum foil.  Divide the broccoli rabe bunch up between the two pans.

In a small saucepan, heat the rest of the ingredients up over low heat for about 10 minutes, stirring occasionally.  Do not let the garlic burn.  Remove the garlic. 

Pour the infused oil over the greens and toss well until they are lightly coated.  Place in the oven and roast for about 10 minutes.  Remove from the oven and toss well again.  Return to the oven and roast for about 5 - 10 minutes more, until the leaves are really crisping up.  Keep checking until it's done to your liking.

The Italian Dish