Sautéed Broccoli Rabe (Rapini)
Broccoli rabe is a versatile green vegetable that can be paired with most meats as a side dish. If you prefer, you can blanche the broccoli rabe before sautéing. To blanche, cut about 1 inch of the bottoms off and add to boiling salted water for a few minutes. Remove from heat and let rest in an ice bath for a few minutes. Blanching removes some of the bitterness and helps the vegetable stay firm.
Ingredients
1 large bunch broccoli rabe
4 large cloves garlic chopped
extra virgin olive oil to cover the bottom of the skillet
1 lemon quartered
1 tsp salt
½ tsp black pepper
¼ tsp red pepper flakes
Directions
1. Wash and cut about 1 inch off the bottom part of the broccoli rabe. Dry well.
2. Cover the bottom of the skillet with olive oil and sauté the garlic, add the salt, pepper and red pepper flakes. Cook till golden.
3. Add the broccoli rabe. Sprinkle with salt and pepper. Drizzle with olive oil.
4. Mix well and cook till soft (about 10 mins). Stirring occasionally so not to burn.
5. Taste and add more seasonings if needed.
6. Remove from heat and squeeze the fresh lemon juice over the broccoli rabe. Serve hot or cold.
