Sauteed Broccoli Rabe with Garlic

Pleasantly bitter broccoli rabe blanched then sauteed with garlic, olive oil and chili.

Ingredients

• 2 large bunches broccoli rabe, trimmed

Salt for blanching

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, sliced
• 1/2 teaspoon crushed red pepper flakes
• Squeeze of fresh lemon (optional)

Directions

Key ingredients

Olive Oil

1. Bring a large pot of salted water to a boil and blanch the broccoli rabe for 2 to 3 minutes; drain well.
2. Heat the olive oil in a large skillet and cook the garlic and red pepper flakes until fragrant and golden, about 1 minute.
3. Add the drained broccoli rabe and saute, tossing, for 5 minutes until tender and coated in the oil.
4. Season with salt, finish with a squeeze of lemon if desired, and serve.

Notes

Lidia Bastianich’s broccoli di rape saltati, a staple Italian green side.