Broccoli rabe, also known as rapini, is a slightly bitter leafy green vegetable that pairs beautifully with garlic, olive oil, and a hint of spice. This quick and simple recipe transforms broccoli rabe into a flavorful side dish that complements hearty pastas, grilled meats, or roasted vegetables. With its unique blend of tender leaves and crisp stems, this dish brings both texture and nutrition to the table. A sprinkle of Parmesan or a squeeze of lemon can add an extra dimension of flavor, making it an irresistible addition to any meal.
Ingredients:
- 1 bunch broccoli rabe (about 1 pound), trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional, adjust to taste)
- Salt and freshly ground black pepper, to taste
- 1/2 lemon, juiced (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions:
- Prepare the broccoli rabe: Rinse the broccoli rabe under cold water and trim any tough ends from the stems. Chop it into 2- to 3-inch pieces.
- Blanch (optional): Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 2–3 minutes. Drain and immediately plunge into a bowl of ice water to stop the cooking process. This step reduces the bitterness and helps maintain its vibrant green color. Pat dry with a clean towel.
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes (if using), and sauté until the garlic is golden and fragrant, about 1–2 minutes. Be careful not to burn the garlic.
- Cook the broccoli rabe: Add the prepared broccoli rabe to the skillet. Season with salt and freshly ground black pepper. Toss to coat in the garlic oil and cook for 4–5 minutes, stirring occasionally, until the stems are tender and the leaves have wilted.
- Finish with lemon and cheese (optional): If desired, squeeze fresh lemon juice over the broccoli rabe and sprinkle with grated Parmesan cheese.
- Serve: Transfer to a serving dish and enjoy hot as a side dish.
This dish is best served fresh but can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.
