Garlicky Broccoli Rabe

SIDE · quick

Broccoli rabe blanched, drained hard, then sautéed with olive oil, garlic, and red pepper flakes until tender with a little bite left. Bitter in the right way, not harsh, not mushy, not dead.

Ingredients

• 2 bunches broccoli rabe
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes, more or less to taste
• Kosher salt
• Black pepper
• 1 wedge lemon, optional

Instructions

1. Prep the broccoli rabe Trim about 1 inch off the stems and discard any ugly leaves. Wash it well. Dirt loves hiding in this stuff.
2. Blanch it Bring a large pot of salted water to a boil. Add the broccoli rabe and cook 1 to 2 minutes until bright green and just starting to soften.
3. Drain it properly Drain and rinse briefly under cold water or spread it on a tray to cool slightly. Squeeze or press out excess water. If it goes into the pan wet, it steams instead of sautés. That’s where people mess it up.
4. Sauté Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook 20 to 30 seconds, just until fragrant.
5. Finish the greens Add the broccoli rabe, season with salt and black pepper, and cook 3 to 5 minutes, tossing now and then, until tender and lightly browned in spots.
6. Serve Taste and adjust seasoning. Hit it with a squeeze of lemon if you want a little extra edge. Serve hot.