Sautéed Broccoli Rabe
User Reviews
5
Sautéed Broccoli Rabe
Description
The recipe for Sautéed Broccoli Rabe begins by trimming the stems and blanching the vegetable in salted boiling water for two minutes to reduce bitterness and soften the texture, then immediately shocking it in ice water to preserve the green color and stop cooking. After draining and drying, the broccoli rabe is sautéed in olive oil over medium heat with sliced garlic and red pepper flakes. This quick sauté, lasting 3 to 5 minutes with gentle tossing, tenderizes the stems and infuses the greens with aromatic garlic and spicy heat.
The result is a vegetable with a tender yet slightly firm texture, retaining some bite and herbal bitterness balanced by the warmth of crushed red pepper and the richness of good olive oil. A final seasoning with salt, freshly ground black pepper, and a squeeze of fresh lemon juice brightens the dish and adds a tangy contrast to the savory flavors. The lemon wedge served alongside allows diners to adjust acidity to taste.
This dish is suitable as a side for roasted or grilled meats and pairs well with Mediterranean or Italian-inspired meals. The blanching step makes the sauté quicker and less intensely bitter while maintaining the signature flavor of broccoli rabe.
Ingredients
- 1 bunch broccoli rabe
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 2 garlic sliced, cloves
- ¼ teaspoon red pepper flakes
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- lemon for squeezing, wedge
Instructions
- 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.
- 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, squeeze with lemon, and serve as a side dish.
User Reviews
Overall Rating
5
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