Celery Free Classic Broccoli Rabe
Broccoli rabe has a reputation for being bitter and intimidating, but this straightforward preparation tames it beautifully while keeping all that bold, slightly peppery character intact. A quick blanch in well-salted water softens the stems and mellows the bitterness, setting the dish up for success before it ever hits the pan. From there, golden garlic and a hit of red pepper flakes bloom in olive oil, creating a fragrant base that coats every stem and floret in something genuinely crave-worthy. The whole thing comes together in one pot and one skillet, which means less cleanup and more time at the table. A squeeze of lemon at the end brightens everything and cuts through the richness of the olive oil in the best possible way. It works as a side next to roasted meats or pasta, or honestly just piled onto crusty bread with nothing else needed.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!