1. Prepare the Broccoli Rabe

Trim about 1 inch from the bottom of the broccoli rabe stems. If the stems are very thick, you can peel the tougher outer layer. Wash the broccoli rabe thoroughly under cold water.

2. Blanch the Broccoli Rabe (Optional but Recommended)

Bring a large pot of salted water to a rolling boil. Add the broccoli rabe and blanch for 2-3 minutes, or until bright green and slightly tender. Drain well and immediately transfer to an ice bath to stop the cooking and preserve the color, then drain again thoroughly, squeezing out excess water. This step helps reduce bitterness.

3. Sauté the Aromatics

In a large skillet or wide pot, heat the extra virgin olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes. Cook for 2-3 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.

4. Cook the Broccoli Rabe

Add the drained broccoli rabe to the skillet with the garlic and chili. Toss to coat and cook for 5-7 minutes, stirring frequently, until the broccoli rabe is tender and heated through.

5. Season and Serve

Remove from heat. Squeeze the fresh lemon juice over the broccoli rabe. Season with salt and freshly ground black pepper to taste. Toss everything together once more. Serve immediately as a flavorful side dish.

6. Pro-Tip

For extra flavor, a splash of white wine can be added after the garlic is fragrant, allowing it to reduce before adding the broccoli rabe.

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Recipes

Spicy Garlic-Kissed Broccoli Rabe with Chili and Lemon

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