Broccoli Rabe Recipe

Trim and wash

Trim the tough ends (about 1 inch) from the broccoli rabe stems. If stems are thick, halve them lengthwise so pieces are uniform. Rinse thoroughly in several changes of cold water to remove grit.

Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4 quarts). Add the broccoli rabe and blanch 1 to 2 minutes until bright green and just tender-crisp. Immediately transfer to a large bowl of ice water to stop cooking. Drain and squeeze gently to remove excess water; roughly chop into 2–3 inch pieces if desired.

In a large skillet over medium heat, warm the olive oil until shimmering but not smoking (about 1 minute). Add the sliced garlic and sauté 45–60 seconds, stirring constantly, until fragrant and just beginning to color at the edges. Be careful not to burn the garlic.

Add the crushed red pepper flakes and cook 10–15 seconds to bloom the spice.

Add the drained broccoli rabe to the skillet. Increase heat to medium-high and toss to coat with the garlic and oil. Sauté 2–3 minutes until heated through and any remaining water has evaporated. Season with coarse kosher salt and freshly ground black pepper, tasting and adjusting as needed.

If using, sprinkle the lemon juice over the broccoli rabe and toss once to combine (lemon is optional but brightens the flavor).

Transfer the broccoli rabe to a serving dish. Sprinkle the shaved Parmigiano-Reggiano evenly over the top. Serve immediately while warm.