Garlic Lemon Broccoli Rabe

Broccoli, broccoli rabe, and broccolini are all cruciferous vegetables. But don't get them confused; they're all distinct foods. Broccoli rabe, also called rapini, is known for being leafier and significantly more bitter. I found some broccoli rabe on sale the other day and decided I wanted to try it, as I've only ever had it once from a restaurant. Blanching the broccoli rabe is important for reducing the bitterness, as well as preserving it's green color and nutrients, such as Vitamin K, Vitamin C, and Folate

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pan (14") of heavily salted water to a boil over high heat. Prepare a strainer in the sink

Step 2

Meanwhile, trim part of the stem ends off of the broccoli rabe, and cut into a dice. Finely chop the garlic, and set aside

Step 3

When boiling, add in the broccoli rabe, and boil for 2 minutes. Remove to a strainer, and rinse with cold water to stop the cooking

Step 4

Using the same pan, heat olive oil over medium heat. Cook the garlic until fragrant and lightly browned, about 2 minutes. Toast the red pepper flakes for about 30 seconds

Step 5

Add in the broccoli rabe, and saute for about 10 minutes with occasional stirring, until tender. Remove from heat, season with salt and pepper to taste, and finish with lemon juice

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