Italian Style Broccoli Rabe
The Italian-style broccoli rabe recipe is a simple and delicious side dish that's packed with nutrients. The broccoli rabe is first blanched to reduce its bitterness, and then sautéed with garlic, chili flakes, and olive oil for added flavor. The dish is finished with a squeeze of fresh lemon juice for a bright and tangy finish. It's a perfect accompaniment to any Italian meal, but can also be enjoyed on its own as a healthy snack.
Equipment
- Large Pot
- Strainer
- Pan
- Large Bowl
Ingredients
- 2 bunches Broccoli rabe
- 1/4 cup Olive oil
- 6 cloves Garlic minced
- 2 tbsp shallots finely diced
- 2 tsp Red pepper flakes (or more to taste)
- 1/4 cup Parmiggiano Reggiano
- 1/4 Lemon
- Salt
- Pepper
Instructions
- Add about 4-6 cups of water to a large pot and add 2 tbsp olive oil, a very generous pinch of salt (most of this will be drained with the water), and two cloves of garlic. Bring water to a boil.
- Once boiling place the broccoli rabe into the pot and let boil until it turns a bright green and is slightly tender. About 3 minutes. [Note, depending on the size of your pot and bunches of broccoli rabe you may need to do this in batches]
- Remove the broccoli rabe from the pot and drain, reserving about 1/4 cup of the cooking liquid. Place the broccoli rabe in a bowl of ice water until completely cool. Once cooled, drain and pat dry with a cloth or paper towel.
- In a large pan add the remaining olive oil, the diced shallot, and a dash of salt and pepper. Sautee on medium heat until almost translucent. About 2-3 minutes. Add the remaining garlic and red chili flakes and sauté until fragrant. About 1 minute.
- Add the drained broccoli rabe to the pan with the residual cooking liquid and sauté until heated through and tender. About 5-7 minutes.
- Remove from pan and plate, topping with a squeeze of lemon juice and a generous amount of parmigiano reggiano and additional salt, pepper, and red pepper flakes to taste.