This is an example of a short braise, where the cooking liquid is not reduced to make a sauce. Many recipes call for broccoli rabe to be blanched and then sautéed to remove some of its bitterness, but if you prefer its natural taste, braising is a better option. It mellows the bitterness without adding an extra step, especially when cooked in chicken stock, which adds a touch of richness.

　　

Ingredients

Serves 4

　　1/4 cup extra-virgin olive oil, plus more for drizzling

　　3 medium garlic cloves, crushed and peeled (page 33)

　　1 bunch (1 1/4 pounds) broccoli rabe, trimmed and cut crosswise into 3-inch pieces

　　2 teaspoons julienned lemon zest, plus fresh lemon juice for serving

　　Coarse salt and freshly ground pepper

　　1 cup Basic Chicken Stock (page 41)

　　

Step 1

Sauté garlic Heat oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.

　　

Step 2

Braise broccoli rabe Add broccoli rabe, zest, and 3/4 teaspoon salt, then use tongs to toss and coat in oil. Add stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7 to 10 minutes.

　　

Step 3

Serve Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice. Serve immediately.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.