BHA & BHT Free Classic Broccoli Rabe
Broccoli rabe has a pleasantly bitter, peppery bite that pairs beautifully with garlic and a little heat, and this simple preparation lets every one of those flavors shine. A quick blanch in salted water tames the bitterness just enough while keeping the stems tender and the leaves a vivid, gorgeous green. From there, golden garlic and red pepper flakes bloom in good olive oil before the rabe hits the pan for a final toss that adds just a touch of caramelized color to the edges. The whole thing comes together with nothing but whole, recognizable ingredients — no packaged sauces, no shelf-stable shortcuts, and none of the synthetic preservatives that sneak into so many store-bought or processed sides. That matters a lot when you're cooking for anyone who needs to avoid BHA and BHT, since those additives turn up in unexpected places and can be genuinely hard to track. A squeeze of lemon over the top at the end brightens everything and makes this feel like something you'd order at a great Italian restaurant. It's the kind of vegetable dish that converts skeptics.
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Learn more →Ingredients
4 servings
- 1 bunch (about 1 lb) broccoli rabe, tough stem ends trimmed
- 1 tsp kosher salt, plus more for the blanching water
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ¼ tsp black pepper
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. Add the broccoli rabe and blanch for 2 minutes, until the stems are just barely tender and the leaves are bright green.
- 2
Drain the broccoli rabe in a colander and shake off as much water as possible. Spread it on a clean kitchen towel or paper towels and pat dry — excess moisture will cause the oil to spatter in the next step.
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