Sautéed Broccoli Rabe

Name: Sautéed Broccoli Rabe
Total time: 17 min
Ingredients: 1 bunch broccoli rabe; 1 tablespoon extra-virgin olive oil, more for drizzling; 2 garlic cloves, sliced; ¼ teaspoon red pepper flakes; Sea salt and freshly ground black pepper; Lemon wedge, for squeezing

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Total: 17

Servings: 4

Ingredients

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1 bunch broccoli rabe1 tablespoon extra-virgin olive oil, more for drizzling2 garlic cloves, sliced¼ teaspoon red pepper flakesSea salt and freshly ground black pepperLemon wedge, for squeezing

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Instructions

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Step 1

Trim ½ inch off the ends of the broccoli rabe. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli rabe into the boiling water and blanch for 2 minutes. Remove and immerse in the ice water long enough to cool, about 15 seconds. Drain and place on paper towels to dry. (If using in this pasta recipe, stop here and continue with that recipe’s instructions.)

Step 2

Heat the oil in a large skillet over medium heat. Stir in the garlic and cook for 30 seconds, then stir in the red pepper flakes. Add the broccoli rabe and sauté, shaking the pan and gently tossing so that it cooks evenly, until tender, especially the stems, for 3 to 5 minutes. Remove from the pan and drain off any excess liquid. Season with salt and pepper to taste, and serve as a side dish with a squeeze of lemon.