1 pound broccoli rabe
2 tablespoons butter
3 cloves garlic, minced
1 ounce basil, finely chopped
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
Pinch black pepper
1) Trim the stems of the broccoli rabe; blanch in salted boiling water for 2 minutes until bright green and tender-crisp. Remove from water and rinse with cold water to cool. Pat dry.
2) In a skillet, melt butter. Add garlic and cook over low heat for 1 minute. Transfer butter to a bowl and stir in basil.
3) Return skillet to stove and heat olive oil. Add broccoli rabe and sauté until tender, 2-3 minutes.
4) Add butter mixture to coat broccoli rabe, season with salt and pepper, and serve.