Broccoli Rabe Recipe

Main

1. 1

   Prepare broccoli rabe

   Trim the broccoli rabe: cut off about 1/2 to 1 inch from the base of the stems and remove any tough lower stems. If stems are very thick, halve them lengthwise so pieces are similar in thickness. Rinse thoroughly under cold running water to remove grit and shake off excess water or spin briefly in a salad spinner.

2. 2

   Blanch

   Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon coarse kosher salt to the boiling water. Add the broccoli rabe in batches if needed and cook until bright green and just tender, 1 1/2 to 3 minutes depending on stem thickness. Immediately transfer the broccoli rabe to a bowl of ice water to stop cooking and preserve color for about 1 minute. Drain well and squeeze or pat dry with kitchen towels to remove excess water.

3. 3

   Infuse oil and cook garlic

   In a large skillet over medium heat, warm 3 tablespoons extra-virgin olive oil until shimmering but not smoking (about 1 minute). Add the thinly sliced garlic and 1 teaspoon red pepper flakes. Cook gently, stirring, until garlic is fragrant and just beginning to turn golden at the edges, about 1 to 1 1/2 minutes. Watch carefully to avoid burning the garlic; reduce heat slightly if it browns too quickly.

4. 4

   Sauté broccoli rabe

   Add the well-drained broccoli rabe to the skillet. Toss to coat with the garlic oil and spread into an even layer. Sauté, stirring occasionally, until the stems are tender and the leaves are wilted, 3 to 5 minutes. If the pan seems dry or the greens are taking too long, add 1 to 2 tablespoons of water to help them steam and finish cooking.

5. 5

   Season and finish

   Season with 1 teaspoon kosher salt (adjust to taste) and 1/2 teaspoon freshly ground black pepper. Squeeze 1 tablespoon fresh lemon juice over the greens if using, and toss to combine. Taste and adjust seasoning. Remove from heat. If desired, sprinkle with 2 tablespoons grated Pecorino Romano or Parmesan and toss briefly to melt into the greens.

6. 6

   Serve

   Transfer to a warmed serving dish and serve immediately as a side for dinner. Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated in a skillet with a splash of olive oil.