Broccoli rabe, with its slightly bitter taste and vibrant green leaves, is a delightful twist on your typical green side dish. This recipe transforms it into a savory treat, enhanced by the rich flavors of garlic and olive oil. Perfect as a side or a simple main, this sautéed broccoli rabe is a must-try for anyone looking to add a bit of flair to their meal.
Steps
- Trim about half an inch from the ends of the broccoli rabe. Prepare a large pot of salted water to boil and a separate bowl filled with ice water.
- Boil the broccoli rabe in the salted water for two minutes until it turns bright green and starts to soften. Immediately transfer it to the ice water for about 15 seconds to stop further cooking, then drain and pat dry with paper towels.
- In a large skillet, heat oil over medium heat. Add garlic and cook for 30 seconds, then incorporate red pepper flakes.
- Place the broccoli rabe in the skillet, and sauté it while gently tossing and shaking the pan for 3 to 5 minutes, until the stems are tender.
- Remove the broccoli rabe from the pan, drain any excess liquid, and season with salt and pepper. Add a squeeze of lemon juice before serving it as a side dish.
Ingredients
- Broccoli rabe, trimmed by ½ inch from the ends
- Salt, for blanching water
- Olive oil, for sautéing
- Garlic, minced
- Red pepper flakes
- Salt and pepper, to taste
- Lemon juice, freshly squeezed
FAQ
- What is broccoli rabe, and how is it different from regular broccoli?
- Broccoli rabe, also known as rapini, is more closely related to turnips than to broccoli. It has a distinctively bitter and peppery taste, unlike the milder flavor of conventional broccoli.
- Why is blanching necessary when cooking broccoli rabe?
- Blanching is an essential step as it quickly softens the tough stems of broccoli rabe, making it easier to sauté and reducing its inherent bitterness, while ensuring it doesn’t become mushy.
- How should broccoli rabe be served?
- Sautéed broccoli rabe is typically served as a side dish, enhanced with a squeeze of lemon. It complements a variety of Italian dishes, such as creamy polenta, homemade pizza, or pasta recipes.
- Can I use broccoli rabe in pasta dishes?
- Yes, broccoli rabe is a wonderful addition to pasta recipes. Its slightly bitter flavor pairs well with hearty winter pasta dishes, especially those with plant-based sausage, orecchiette, and Parmesan cheese.
- What are some other vegetable side dishes similar to sautéed broccoli rabe?
- If you enjoy sautéed broccoli rabe, you might also like other vegetable side dishes such as roasted broccoli, sautéed kale, roasted Brussels sprouts, or roasted beets.
Tips
- Blanch Before Sautéing: To soften the tough stems and mellow the bitter flavor of broccoli rabe, blanch it in salted boiling water for about 2 minutes before transferring it to ice water. This step ensures the greens are tender and speeds up the sautéing process.
- Balance the Bitterness: Enhance the flavor of the broccoli rabe by sautéing it with garlic and red pepper flakes. Finish with a generous squeeze of lemon juice to brighten the dish and balance its bitterness.
- Avoid Overcooking: While you want the broccoli rabe to be well-cooked, avoid letting it become mushy. After blanching, sauté the greens for just 3-5 minutes until the stems are tender.
- Serving Suggestions: Pair sautéed broccoli rabe with Italian dishes like creamy polenta or pasta for a complementary side. Its slightly bitter taste also works well as an addition to pasta recipes with ingredients like plant-based sausage or Parmesan cheese.
Equipment
- Large Pot – Needed for boiling water to blanch the broccoli rabe.
- Large Skillet – Used for sautéing the broccoli rabe.
- Tongs or Skimmer – Useful for transferring broccoli rabe from boiling water to ice water.
- Large Bowl – Required for the ice water bath to stop the cooking process.
