Broccoli Rabe, Garlic Olive Oil- W/ Or W/out Ricotta Recipe

Trim the broccoli rabe: cut off any thick lower stems (about 1–2 inches) and discard tough ends. If stems are thicker than 1/2 inch, slice them lengthwise so stems and leaves cook evenly. Rinse thoroughly in a large bowl of cold water, swishing to remove grit, then lift out and drain.

Bring 6 cups of water to a rolling boil in a large pot. Add 1/2 teaspoon salt to the boiling water.

Prepare an ice bath in a large bowl with 2 cups iced water.

Blanch the broccoli rabe in the boiling water for 1 to 2 minutes until stems are bright green and leaves are wilted but still tender-crisp. Immediately transfer to the ice bath to stop cooking. Drain well and gently squeeze out excess water; chop into 1–2 inch lengths if desired.

Infuse oil and cook garlic

In a large skillet over medium-low heat, warm 3 tablespoons olive oil until it shimmers but is not smoking. Add the 4 sliced garlic cloves and 1/2 teaspoon crushed red pepper flakes. Cook gently, stirring, for 1–2 minutes until garlic is fragrant and just beginning to turn golden at the edges — do not let it burn.

Increase heat to medium. Add the drained, blanched broccoli rabe to the skillet, along with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Toss to coat with garlic oil. If the pan seems dry, add 1–2 tablespoons of water (or reserved blanching water) to help steam and finish cooking.

Sauté for 3–5 minutes, tossing occasionally, until stems are tender when pierced and flavors meld. Taste and adjust seasoning: add more salt or pepper as needed.

Remove from heat. Zest the lemon over the broccoli rabe, then squeeze 1–2 teaspoons lemon juice and toss briefly to brighten the flavor.

If using toasted nuts or grated cheese, sprinkle them on now for texture and umami.

While the broccoli rabe is finishing, stir the ricotta with 1/4 teaspoon lemon zest, 1/8 teaspoon salt and a pinch of black pepper until smooth. Taste and adjust seasoning. For a looser ricotta, stir in 1–2 teaspoons of olive oil or a splash of milk.

To serve with ricotta: spoon a generous dollop (about 1/4 to 1/3 cup) of ricotta on each plate or on a serving platter and mound the warm broccoli rabe alongside or on top. Drizzle a little of the garlic-infused oil from the pan over the ricotta and finish with an extra grind of black pepper and optional grated cheese or toasted nuts.

To serve without ricotta: transfer the broccoli rabe to a serving dish, drizzle any remaining garlic olive oil over the top, finish with lemon zest and optional cheese or nuts.

Serve warm or at room temperature with crusty bread, polenta, or tossed with pasta (toss 8–12 ounces cooked pasta with the broccoli rabe and a splash of reserved pasta water).

Leftovers: store in an airtight container in the refrigerator for up to 3 days. If stored with ricotta, keep ricotta separate and assemble when serving for best texture. Reheat gently in a skillet with a splash of water or olive oil.