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Ingredients
- 1/2 cup extra-virgin olive oil
- 5 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup diced pepperoni
- 2 bunches broccoli rabe, trimmed
- salt, to taste
- 4 hard Italian rolls, split
- 8 slices provolone cheese
Directions
- Heat olive oil in a deep saucepan over medium heat. Stir garlic into the oil; cook and stir until softened but not browned, about 1 minute. Add the crushed red pepper and pepperoni; cook and stir to blend flavors, about 1 additional minute.
- Stir in the broccoli rabe, coating the leaves well with oil. Cover and cook until broccoli rabe is fully wilted and soft, about 15 minutes. Season with salt.
- Place a piece of cheese on cut side of each roll; fill with the broccoli rabe mixture. Serve warm.
Footnotes
- Cook's Notes
- Soak the broccoli rabe in clean, cold water before cooking to be sure to remove any grit.
- The key to cooking these is they need to be tender, (like cooked spinach) simmering covered until tender is the key once they've reduced in size.
