Peppery broccoli rabe is blanched before going into a hot skillet with a liberal amount of garlic. Lemon wedges and red-pepper flakes complete the quick side dish. It's also delicious tucked into our Italian Pressed Picnic Sandwich.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Blanch broccoli rabe in a pot of salted boiling water until bright green, about 30 seconds. Drain well; let cool on a rimmed baking sheet.

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  • In a large skillet over medium-high heat, cook garlic in oil until golden, 2 to 3 minutes. Add broccoli rabe, season with salt and pepper, and cook, stirring occasionally, until just heated through. Serve with lemon wedges and red-pepper flakes.

  • Remove garlic from oil, and set aside. Place pan back over medium heat. When the oil is hot, add broccoli rabe. Cook, turning occasionally, until heated through, about 4 minutes. Return garlic to pan. Season with salt, pepper, and red-pepper flakes, if using. Serve.

Cook's Notes

Rabe is a top plant-based source of calcium -- one serving has 10 percent of a day's worth.

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