Broccoli Rabe Recipe

Trim and wash

Trim about 1/2 inch off the ends of the broccoli rabe stems and remove any tough lower stalks. Rinse thoroughly under cold running water, separating leaves and florets to remove grit. Shake off excess water or spin briefly in a salad spinner.

Bring water to a boil

Fill a large pot with 4-5 quarts of water and bring to a rolling boil. Add 1 tablespoon kosher salt to the water — it should taste lightly salty.

Blanch

Add the broccoli rabe to the boiling water and cook until bright green and just tender, about 1 1/2 to 3 minutes depending on stem thickness. Test by piercing the thickest stem with a knife; it should have a little resistance.

Shock

While the rabe is blanching, prepare a large bowl of ice water. When the broccoli rabe is done, immediately transfer it with tongs or a slotted spoon into the ice water to stop cooking and preserve color, about 1 minute.

Drain and squeeze

Drain the broccoli rabe well in a colander and gently squeeze out excess water with your hands or press with the back of a spoon. Roughly chop into 1-2 inch pieces if desired.

Heat oil and garlic

In a large skillet over medium heat, warm 3 tablespoons extra-virgin olive oil until shimmering but not smoking. Add the sliced garlic and cook, stirring frequently, until fragrant and just turning golden, about 1 to 1 1/2 minutes. Be careful not to burn the garlic.

Add red pepper flakes

Add 1 teaspoon red pepper flakes to the garlic and oil and cook for 10–15 seconds to bloom the spice.

Sauté broccoli rabe

Add the drained broccoli rabe to the skillet. Toss to coat in the garlic-infused oil and cook, stirring occasionally, for 2–4 minutes until heated through and any remaining water has evaporated. If mixture looks dry, add a splash (1–2 tablespoons) of the reserved blanching water or olive oil.

Season and finish

Remove the skillet from heat. Stir in the zest of 1 lemon and 1 tablespoon lemon juice. Season with freshly ground black pepper (about 1 teaspoon) and more kosher salt to taste (start with 1/4 teaspoon). If using, sprinkle 2 tablespoons grated Pecorino or Parmesan and toss to combine.

Serve

Transfer to a serving dish and drizzle with a little extra-virgin olive oil if desired. Serve warm or at room temperature as a side dish, or use as a component in pasta, sandwiches, or pizzas.