Ingredients
Equipment
Method
- Start by trimming the ends of the broccoli rabe. Cut off about ½ inch to remove any tough ends. This will help ensure that the vegetable cooks evenly and has a pleasant texture. You’ll want to keep a close eye on the tender stems, as they are part of what makes this dish so enjoyable.
- Next, prepare a large pot of salted boiling water. This step is crucial as it helps to blanch the broccoli rabe, locking in its vibrant green color and flavor. While the water heats up, get a bowl filled with ice water ready; this will shock the broccoli after blanching.
- Once the water is boiling, drop in the broccoli rabe and let it blanch for about 2 minutes. You’ll notice the bright green hue intensifying, which means it's working its magic. Keep a timer handy; overcooking will lead to mushy greens, and we want to avoid that!
- After 2 minutes, carefully remove the broccoli rabe from the boiling water and transfer it immediately to the bowl of ice water. This process halts the cooking and helps maintain that lovely green color. Leave it in the ice water for about 15 seconds.
- Drain the broccoli rabe and lay it out on paper towels to dry. This is an important step because excess water can cause the oil to splatter when sautéing.
- Now it’s time to heat the oil. In a large skillet, pour in the extra-virgin olive oil and warm it over medium heat. You want the oil hot enough to sizzle but not smoking, creating a base for the flavors to come.
- Once the oil is ready, add the sliced garlic. Sauté for about 30 seconds until fragrant, keeping an eye on it to ensure it doesn’t burn. That golden color is what we’re looking for!
- Next, stir in the red pepper flakes. The heat will release their flavors into the oil, creating a deliciously inviting aroma. You’ll want to mix it well with the garlic.
- Now, add the blanched broccoli rabe to the skillet. Toss it gently, shaking the pan and ensuring everything cooks evenly. You’ll notice the vibrant green starting to turn tender; this should take about 3 to 5 minutes.
- Once the broccoli rabe is tender, remove it from the heat. Drain off any excess liquid that may have accumulated in the skillet. Now it’s time to season! Add a generous pinch of sea salt and freshly ground black pepper to taste.
- Finally, serve your dish with a squeeze of fresh lemon. This brightens the dish and adds a zesty finish that I find absolutely delightful. Enjoy your Sautéed Broccoli Rabe as a beautiful side dish!
Notes
Here are some tips to help you enjoy Sautéed Broccoli Rabe even more:
- Storage: Leftovers can be stored in an airtight container in the fridge for up to three days.
- Freezing: You can freeze the sautéed greens, but they’re best enjoyed fresh.
- Pairing: This dish pairs beautifully with grilled chicken or fish.
- Variations: Feel free to experiment with spices and other vegetables to suit your taste.