Broccoletti Di Rapa Recipe

Trim any tough ends from 1 lb broccoletti di rapa and remove any large coarse stems. Rinse thoroughly under cold water to remove grit. Pat dry or spin in a salad spinner.

Slice 4 garlic cloves thinly. Zest 1 lemon and juice it, keeping zest and juice separate. If using a fresh red chili, thinly slice; if using red pepper flakes, measure 1 tsp.

Bring water to boil

Bring a large pot of well-salted water (about 1 tbsp salt per 4–6 cups water) to a rolling boil.

Add the trimmed broccoletti to the boiling water and blanch for 2 to 3 minutes (for tender stalks) or 3 to 4 minutes (if thicker stems). The leaves should turn bright green and stems become just tender but still have bite.

Immediately transfer broccoletti to a bowl of ice water (or run under cold water) to stop cooking and preserve color. Drain and gently squeeze out excess water; set aside.

Heat 3 tbsp extra-virgin olive oil in a large skillet over medium heat until shimmering but not smoking.

Add the sliced garlic and 1 tsp fresh red chili (or 1 tsp red pepper flakes). Cook, stirring, for 30–45 seconds until fragrant and garlic is beginning to turn golden — be careful not to burn it.

Add the drained broccoletti to the skillet. Toss to coat in the oil and aromatics, turning the heat up slightly to medium-high. Sauté for 3–5 minutes, stirring occasionally, until the stems are tender and some edges are lightly caramelized.

Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add the lemon zest and 1 tbsp lemon juice, toss to combine, and taste; add more lemon juice or salt if needed.

If using, sprinkle 2 tbsp grated Pecorino Romano and 2 tbsp toasted pine nuts (or toasted almonds) over the broccoletti and toss briefly to combine and melt the cheese slightly.

Transfer broccoletti di rapa to a serving platter. Drizzle an additional teaspoon of extra-virgin olive oil if desired and finish with a final pinch of black pepper or an extra squeeze of lemon.

Serve hot or warm as a side to grilled meats, pasta, or as part of an antipasti spread.