Macadamia Free Classic Broccoli Rabe
Bitter, garlicky, and finished with a hit of chili heat, this Italian-American staple is one of those side dishes that makes everything else on the table taste better. The two-step cooking method — a quick blanch followed by a sauté in shimmering olive oil — is the secret to getting stems that are fully tender without turning the leaves to mush. Golden garlic slices and red pepper flakes bloom in the oil before the broccoli rabe ever hits the pan, which means every bite is deeply savory and fragrant. A squeeze of lemon at the end cuts through the richness and brightens the whole dish beautifully. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut-based oils sneaking into your meal. It comes together in under fifteen minutes of active cooking and works alongside pasta, grilled proteins, or simply piled onto crusty bread.
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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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