Puree

<h3>How to Purée 1 Bunch of Broccoli Rabe </h3>
1. Fill a pot with enough water to cover the broccoli rabe and bring to a rolling boil. <br>
2. Meanwhile, trim off the ends of the broccoli rabe. Wash in abundant cold water. <br>
3. Add the kosher salt to the boiling water and 3 tablespoons olive oil, followed by the broccoli rabe. Return the water to a boil and cook over high heat until the broccoli rabe is tender, 7–9 minutes. Drain well, pressing to remove excess liquid. <br>
4. Transfer the broccoli rabe to a food processor and pulse to puree until the greens are smooth and creamy, about 30 seconds. <br>
If the puree is watery, drain out excess liquid. Serve hot or warm, drizzled with additional olive oil and salt to taste. <br>
<strong>COOK’S TIP: </strong> Include 4–6 large cloves of garlic, smashed, or hot chili peppers to the cooking water with the broccoli rabe. <br>
If you like, use both.