Oats Free Classic Broccoli Rabe
Broccoli rabe has a reputation for being bitter and intimidating, but this simple preparation tames it beautifully while keeping all that bold, slightly peppery character intact. A quick blanch in well-salted water softens the stems and brightens the color before the real magic happens in the skillet — golden garlic, a hit of red pepper flakes, and good olive oil do all the heavy lifting. Patting the greens dry before they hit the pan is the kind of small step that makes a real difference, giving you a sauté rather than a steam. The whole thing comes together in minutes and lands somewhere between a rustic Italian side and something you'd pay good money for at a restaurant. A squeeze of lemon over the top right before serving cuts through the richness and wakes everything up. Every ingredient here is naturally grain-free and straightforward, so there's nothing to second-guess on the label or at the stove.
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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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